What you'll be getting:

Chicken with Roasted Potato Salad

Per Serving

100 g carrots and greens (kale, spinach, swiss chard)

5 oz chicken (by weight) 

150 g potatoes (or cauliflower due to allergies) 

50 g salad dressing (avocado oil, mustard, honey, sage, parsley, salt, pepper, nutritional yeast, and lemon juice) 

1T avocado oil

Equipment needed: ​sheet pan, sautee pan

Preheat your oven to 425 degrees. 

Put potatoes on the sheet pan. They have been boiled to cut the cooking time. 

Set a timer for 20 minutes. 

When the oven reaches 425, place the sheet pan in the oven. 

When your timer has 10 minutes on it, start heating up your oil on high heat. 

Add the chicken once the oil is hot. Sear for 2 and a half minutes on each side. Do not move the chicken around. Sometimes it's tempting to move it around the pan, but you will get a better sear if you just let it cook in one spot. 

After 2 and a half minutes, flip the chicken over. Sear for another 2.5 minutes. 

When you have finished searing the second side, cover with a lid and remove from the heat. Let it rest for the remaining time on the potatoes.  

While you are waiting for the potatoes to finish, add the veggies to a bowl and pour in the salad dressing. 

When the timer for the potatoes goes off, remove the chicken from the pan and transfer to a cutting board. 

There will be some liquid left in your pan from the chicken. 

Remove the potatoes from the oven and add to the pan to soak up extra flavor. 

Add the potatoes to the salad and toss together. 

I like to use a rubber spatula because it really helps me get everything out of the pan without scratching it. 

Mix thoroughly and plate. 

Slice the chicken and place on top of the salad. From start to finish this dinner takes under 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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