Contents of your meal kit:
chicken breast
fingerling potatoes
thyme
carrot
onion
spice blend
orange glaze starter
red wine vinaigrette base
mixed greens
Cookware needed: baking sheet, small to medium nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 425.
- While oven is heating, cut potatoes into bite-sized chunks. Remove thyme leaves from the stem by holding one end and running your fingers all the way down the stem to remove.
- On a baking sheet, toss potatoes, carrots, and onion with olive oil, thyme leaves, salt & pepper. Once oven has heated, roast for 10 minutes, then toss vegetables and return to oven to roast an additional 5-10 minutes.
- Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with spice blend and salt. When oil is hot, cook chicken about 5 minutes per side or until cooked through. Remove chicken from the pan and keep warm. Add the orange glaze starter and an equal amount of water. Allow to simmer and reduce until liquid becomes syrupy. (For a richer sauce, try stirring in a pat of butter at the very end.)
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Slice chicken, then divide chicken and vegetables between plates. Drizzle orange glaze over the chicken and vegetables. Enjoy salad on the side.