What you'll be getting:

Seared Chicken with Mashed Potatoes and Veggies

Put the veggies on the sheet pan.

After the veggies are in the oven, heat up your pan with the oil (high heat). When it is hot, add the chicken. Be careful when you are adding the chicken, as the oil may splatter a bit. To get a little better sear, dry the chicken off with a paper towel to remove any excess moisture. 

Per Serving

6 oz chicken breast

120 g veggies (carrots, romanesco, broccolini)  

150 g mashed potatoes (potatoes, coconut milk, chicken broth, salt, pepper) 

1/3 c gravy (chicken broth, AP flour, nutritional yeast, fines herbes, salt, pepper, shallots, garlic, grape seed oil) 

2 T oil

Equipment needed: 1 pan, 1 lined sheet pan

 

Instead of heavy cream and butter for the mashed potatoes, I have made them heart-healthy by making them creamy with coconut milk and chicken broth. 

Preheat the oven to 425. 

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

Sear for 2 minutes on both sides. 

Once you have cooked the chicken for 4 minutes, transfer it to the sheet pan with the veggies. Set a timer for 12 minutes.  

The potatoes are fully cooked. All you will have to do is warm them up, you can either heat them in the microwave or place them in an oven-safe dish and heat with the other veggies. 

When the timer goes off, pull the chicken from the oven and let it rest, on a cutting board, for 2 minutes. Leave the veggies in the oven while you let the chicken rest. 

As you are waiting for the chicken to rest you can make the gravy. In the same pan that had the chicken add the gravy and begin heating. 

Continuously stir, as to break up any lumps, when it has reached a good consistency you can remove it from the heat. I like to do this step right before I plate so that a skin doesn't form on the gravy. If a skin does form, just add a little water to it and stir until smooth. 

When the 2-minute timer goes off, you can remove the veggies from the oven and slice the chicken. Top everything off with the gravy. From start to finish this dinner takes 20 minutes. Enjoy! 

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

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