Chicken Breasts with Lemon Sauce, Roasted Baby Potatoes, and Mixed Vegetables
Safe Food Handling Practices
- Wash hands with soap and water before prep/cooking. Wash hands after handling raw foods.
- Upon purchase, refrigerate immediately to temperatures below 40 degrees
- Cook all items thoroughly as described in recipes- Chicken internal temperature of 165°F/Fish internal temperature of 145°F
- Refrigerate leftovers immediately
- Discard leftovers after 24 hours
Items Needed (Other than what was provided)
- Cooking oil (blended olive oil is best)
- One flat pan for roasting (lined with foil for easy cleaning)
- Two - 10” sauté pans
- Cutting board
- Knife
- Thermometer
- Serving/stirring spoon
- Tongs
Ingredients in the Recipe Box
- 8oz Chicken breasts (seasoned with garlic powder and black pepper) cooked to 165°F (using a thermometer)
- 8oz Baby potatoes- quartered and season with spice blend
- 1 Lemon (juice with no seeds)
- Sun-dried tomato- sliced
- Butter pads
- Chicken base, thyme leaves & corn starch
- Vegetable mix
- Shallots - sliced
- Carrot - Julienned
- Zucchini – medium sliced
- Yellow squash – medium sliced
- Edamame beans
Instructions
Step 1: Preheat oven to 375 degrees.
Step 2: Wash potatoes, then cut them into quarters. Toss the potatoes with oil and spice blend, then place then onto a foil pan.
Step 3: Roast potatoes in the oven for 20-30 minutes. Potatoes are finished roasting when there is no resistance when pierced with a fork.
Step 4: While potatoes are roasting, sauté the chicken breasts.
Step 5: In a sauté pan heat 1 tablespoon of oil on medium high heat for 10 seconds. Add the seasoned chicken breasts carefully to the pan (adding the breasts away from you to avoid splashing, smooth skin side first). Sear for about 1-3 minutes until chicken begins to brown. Using the tong turn over the breasts and continue to sear chicken for 1 more minute.
Step 6: Reduce the heat to medium and continue to cook the chicken until the meat is firm and the thermometer read at least 165°F when inserted into the thickest part of the breast. Remove chicken from the pan and rest on a plate.
Step 7: With pan still on medium heat- pour in 4 ounces of water with chicken stock, herbs, corn starch & lemon juice to “deglaze” the pan. Add the sundried tomato and stir. Stir until the sauce begins to thicken. Adjust the thickness with more water if necessary. Reduce heat to low and hold.
Step 8: Sauté vegetables. In another sauté pan heat oil on medium high heat for 10 seconds. Add vegetables from the pouch and cook, stirring every 20 seconds with the tong until cooked, about 2-3 minutes. Season with salt and pepper.
Step 9: Serve with roasted potatoes and chicken breast topped with lemon sauce. Enjoy!
Prepared/assembled at:
Livingston Dining Commons
85 Avenue E
Piscataway, NJ 08854
