|2 servings||calories per servings 490||protein serving 32 g||carbs per serving 31 g||total fat per serving 29 g|
This sheet-pan meal is ready in about half an hour and requires surprisingly little effort considering how flavorful and filling it is. The chicken gets a generous coating of barbecue sauce before it’s roasted tender in the oven alongside sweet roasted carrots. Fresh greens tossed in a quick, homemade buttermilk dressing make for a tasty salad on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||31 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 400° F.
• Cut carrot into 1-inch pieces.
• Cut onion whites into 1-inch pieces. Finely chop onion greens, keeping whites and greens separate.
• Cut or tear greens into bite-size pieces.
• Pick and chop parsley and oregano leaves.
• Cut each chicken breast lengthwise into 5 strips.
• In a bowl, season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Toss with half of barbecue sauce.
• On a baking sheet, toss together carrots, 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
• Spread in a single layer. Roast in oven 10 minutes.
While carrots roast, in a bowl, whisk together 1/4 cup buttermilk (save remaining buttermilk for another use), mustard, 1 tablespoon olive oil, oregano, parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Stir onion whites into carrots.
• Clear a space in the center. Add chicken.
Return pan to oven. Roast until chicken is opaque throughout and carrots are tender, 6-8 minutes.
• In a bowl, toss salad greens with buttermilk dressing.
• Sprinkle with pecans and onion greens.
• Serve chicken with remaining barbecue sauce, carrots and salad. 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...