Careme

Ingredients

• Bell & Evans Boneless Skinless Chicken Breast, 8 OZ 1 package $4.99
• Organic Peeled Baby Rainbow Carrots, 12 OZ about 8 oz $2.49
• Organic Russet Potato 1 large $1.89
• Lemon 1 $0.99
• Organic Rosemary, 0.75 OZ 1 to 2 teaspoons chopped $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Baby Arugula Salad, 5 OZ 2 cups, optional side salad portion $3.39

Instructions

1. Prep the oven to 425°F. Line a sheet pan for easy cleanup. Halve 8 ounces Organic Peeled Baby Rainbow Carrots ($2.49 package, use about two-thirds) lengthwise if thick. Scrub and cut 1 large Organic Russet Potato ($1.89) into 3/4-inch cubes. Finely chop 1 to 2 teaspoons Organic Rosemary ($2.99) and mince 2 cloves Organic Garlic from the Organic Garlic, 3 CT ($2.89). Zest half of 1 Lemon ($0.99) and cut the lemon into wedges.
2. Pat dry 1 package Bell & Evans Boneless Skinless Chicken Breast, 8 OZ ($4.99). Toss the cubed potato and carrots with 1 tablespoon oil, half the chopped rosemary, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the sheet pan and roast for 10 minutes.
3. Rub the chicken breast with 1 teaspoon oil, the remaining rosemary, the remaining garlic, the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. After the vegetables have roasted 10 minutes, push them to the sides and add the chicken to the center of the pan.
4. Roast the chicken, carrots, and potato for 15 to 18 minutes more, until the chicken is cooked through and the vegetables are browned and tender. Squeeze 1 to 2 lemon wedges over the pan right after it comes out.
5. If using the optional side salad, toss 2 cups Organic Baby Arugula Salad ($3.39 package) with a squeeze of lemon, a drizzle of oil, and a pinch of salt while the chicken rests for 5 minutes.
6. Slice the chicken breast and serve with the roasted carrots and potato, plus the simple arugula salad if using. Drink pairing: Sauvignon Blanc is ideal; Pinot Noir also works if you want red.