Chicken Breasts with Broccoli and Potatoes narrow display Chicken Breasts with Broccoli and Potatoes wide display

Chicken Breasts with Broccoli and Potatoes

with Side Salad

Brava

Active Time:
~15 min
Total Time:
~20-30 min
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.
step

2

Roast chicken & vegetables

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