|2 servings||calories per servings 410||protein serving 30 g||carbs per serving 43 g||total fat per serving 13 g|
Winner winner, sheet-pan chicken dinner! This meal is quick to prepare and requires little dish duty afterwards. Bold mustard sauce is mixed with the citrus zest and fresh-squeezed orange juice before serving as a glaze for chicken breast. Earthy, seasonal root vegetables roast alongside the chicken until all are tender and flavorful, and the aroma of sage wafts through the kitchen.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||43 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel onion; cut into 1/2-inch dice.
• Cut root vegetables into 1-inch pieces.
• Cut potato into 1-inch pieces.
• Zest orange; squeeze 2 tablespoons juice (save remaining orange for another use).
• Pick and chop parsley and sage leaves.
• On a baking sheet, toss together root vegetables, onion, potato, 1/4 teaspoon French Picnic salt and 1 teaspoon cooking oil.
• Break butter into pieces. Scatter over vegetables.
• Roast in oven 10 minutes.
While vegetables roast:
• Season chicken on all sides with a total 1/4 teaspoon French Picnic salt.
• In a bowl, combine mustard sauce, zest and measured juice.
• In another bowl, toss chicken with half of sauce. Reserve remaining sauce for serving.
• Stir half of herbs into vegetables.
• Clear a space in the center of the pan. Add chicken.
Return pan to oven. Roast until chicken is opaque throughout and vegetables are tender, 10-12 minutes.
• Divide chicken and vegetables between 2 plates.
• Add any cooking juices to remaining sauce.
• Garnish with remaining herbs, and serve with remaining sauce. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...