Chicken Breasts with Broccoli and Potatoes

Chicken Breasts with Broccoli and Potatoes

with Side Salad

Brava

Serves 2

Active Time:

~15 min

Total Time:

~35-45 min


Ingredients

  • 2 boneless, skin-on chicken breasts (6 oz each and about 1 inch thick)
  • 6 oz broccoli florets
  • 1 clove peeled garlic
  • 13 oz Yukon Gold potatoes
  • ¼ oz fresh rosemary
  • 2 tablespoons sherry vinegar
  • 2 ½ tablespoons Dijon mustard
  • 2 oz spring lettuce mix

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Whole30®
  • Chicken
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Recipes
  • Three Zone Cooks
  • Vegetables

  1. step
    1

    Prep chicken & vegetables

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of salt and pepper.
    • Place chicken, skin side down, in Zone 2 of Brava metal tray*. Make sure thickest chicken breast is on left side of Zone 2**.
    • Cut broccoli into bite-size pieces. In medium bowl, toss together broccoli, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread broccoli in Zone 1 of metal tray.
    • Mince garlic.
    • Remove rosemary leaves from stems; finely chop.
    • Cut potatoes into 1-inch pieces. In same bowl, toss together potatoes, 1 tablespoon chopped rosemary, garlic, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread potatoes in Zone 3 of metal tray.

  2. step
    2

    Roast chicken & vegetables

    • Slide metal tray into top shelf.
    • Select “Chicken Breasts with Broccoli and Potatoes” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette.

  3. step
    3

    Make vinaigrette

    • In small bowl, combine sherry vinegar, Dijon mustard, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well.

  4. step
    4

    Toss salad & serve

    • When your food is done, in medium bowl, season spring lettuce mix with a pinch of salt and pepper, then toss with vinaigrette to taste. You may have some vinaigrette left over.
    • Arrange salad, chicken, broccoli and potatoes on individual plates.