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

Chicken Breasts with Potatoes and Leeks

Arugula and radish salad

Brava

Active Time:
~15 min
Total Time:
~30 min
step

1

Prep leeks & potatoes

  • Cut leeks in half lengthwise. Place, cut side down, on cutting board and cut crosswise into 1-inch-thick slices.
  • In medium bowl, toss together leeks, potatoes, 1 tablespoon cooking oil and a pinch of salt.
  • Evenly spread leeks and potatoes in Zones 2 and 3 of Brava metal tray.
step

2

Prep chicken

  • Pat chicken breasts dry with paper towels.
  • Season chicken on both sides with a pinch of salt and pepper.
  • Place chicken in Zone 1 of metal tray. Make sure thickest chicken breast is on left side of Zone 1.
step

3

Roast chicken & vegetables

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

4

Make vinaigrette

  • In small bowl, combine 2 tablespoons of the Champagne vinegar, Dijon mustard, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well.
step

5

Prep salad

  • In medium bowl, toss together arugula and radishes.
step

6

Slice chicken & finish vegetables

  • When your food is done, cut chicken crosswise into slices.
  • Transfer leeks and potatoes to medium bowl. Add remaining 1 tablespoon vinegar, butter, thyme and ½ teaspoon salt and stir until butter melts and forms a rich glaze.
step

7

Toss salad & serve

  • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette, if desired.
  • Arrange chicken, leeks, potatoes, and salad on individual plates. If desired, drizzle remaining vinaigrette over chicken.