What you'll be getting:

Seared Chicken with mashed potatoes and roasted veggies

Per Serving

5 oz chicken breast (some breasts are smaller, so tenderloins were added)

200 g mashed potatoes

80 g carrots (pre-oiled and seasoned) 

20 g greens

1/4 c gravy

1 T oil

Equipment needed: Sheet pan with silpat or parchment paper, pan*

* Pan should have tight fitting lid.

Preheat oven to 425 degrees.

Lay out carrots on sheet pan and place in the oven. Set timer for 20 minutes. 

Heat up pan and oil on high heat, and add chicken. 2 minutes on each side. Remove from heat after the second side has been seared. 

When 10 minutes remain on the timer, place in the oven with the carrots. 

When the timer goes off, pull carrots and chicken. If you do not have a pan that can be placed in the oven you can put the chicken on the sheet pan and cover with a lid, or aluminum foil.

Pull chicken from the pan, and let it rest on a cutting board. 

Add greens to the pan, the residual heat will be hot enough to wilt the greens. 

Cover greens for 1 minute. 

When greens have wilted, add the carrots and stir around the pan. There will be a lot of flavor left over from the chicken. 

The mashed potatoes are already cooked, so you don't have to worry about cooking them, just heat them in the microwave, or throw in the oven (with your carrots), covered, to warm them up. 

After you plate everything, warm up the gravy in your pan. It will pick up any left over flavors.

Drizzle over top of everything. 

From start to finish this meal takes under 25 minutes. Enjoy! 

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

 541-360-2630