Careme

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb $7.49/lb
• Carrots 1 lb $1.69
• Green Cabbage 1 lb $1.49
• Garlic 1 bulb $1.50
• Fresh Organic Lemon 1 ct $1.69
• Parsley 1 ct $1.69
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Cooked grain such as brown rice, quinoa, or farro 2 cups cooked pantry

Instructions

1. Heat oven to 425°F.
2. Cook your grain so you have 2 cups cooked for 2 servings.
3. Slice 1/2 lb onion, shred about 2 cups cabbage from the 1 lb head, and cut 1 lb carrots into sticks or coins. Mince 2 garlic cloves, chop 2 tablespoons parsley, and zest and juice the lemon.
4. Toss carrots and onion with oil, salt, and pepper on a sheet pan. Roast 20 minutes.
5. Season 1 lb chicken breast with salt, pepper, half the garlic, and half the lemon zest. Add to the sheet pan and roast 12 to 15 minutes more, until cooked through. Rest, then slice.
6. While the chicken cooks, sauté the cabbage in a skillet with a little oil for 5 to 7 minutes until tender-crisp. Add remaining garlic and a squeeze of lemon juice.
7. Build bowls with warm grain, sautéed cabbage, roasted carrots and onion, and sliced chicken.
8. Finish with parsley, remaining lemon juice, and a drizzle of olive oil.