Contents of your meal kit:
chicken breast
bell pepper
broccolini
kumquat piccata sauce starter
dijon vinaigrette base
baby spinach
brie
Equipment needed: baking sheet, medium or large nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 425. Wash broccolini and trim ends as needed. Slice bell pepper into 1/4-inch pieces. On a foil-lined baking sheet, toss broccolini and peppers with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes.
- After you put vegetables in the oven, heat a small amount of oil in the skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken about 5 minutes per side, or until cooked through. Transfer chicken to a cutting board. Pour kumquat piccata sauce starter into the hot skillet along with an equal amount of water. Bring to a boil, and simmer sauce until reduced and syrupy. Remove from heat.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the spinach. Toss gently and season with salt & pepper to taste. Tear brie into bite size pieces and sprinkle over the top.
- Slice chicken and divide between plates. Drizzle kumquat piccata sauce over the top and serve roasted vegetables and salad on the side. Enjoy.