Careme Recipes

Ingredients

• DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 1 lb (feeds 1 adult + 2 kids) $8.49/lb
• Simple Truth Organic® Broccoli and Cauliflower 1 bag (16 oz) $4.89 (16 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced (or 1 clove for very mild) $2.79/3 ct
• Soy sauce 2 tbsp (use low-sodium if you have it)
• Maple syrup 1 1/2 tbsp
• Olive oil (or neutral oil) 2 tsp
• Water 3 tbsp
• Cornstarch (optional, for a slightly thicker glaze) 1 tsp
• Black pepper a pinch
• Optional starch: rice or potatoes 2 cups cooked rice OR 1 lb potatoes

Instructions

1. Optional starch: Start rice or roast/microwave potatoes so everything finishes together.
2. Mix glaze: In a small cup, stir soy sauce + maple syrup + water. If you want it to cling more (kids usually like this), whisk in cornstarch until smooth.
3. Cook chicken: Heat a large nonstick skillet over medium-high with oil. Add chicken tenders in a single layer; cook 2–3 minutes per side until golden and 165°F. Transfer to a plate.
4. Cook veggies: In the same skillet, add broccoli/cauliflower plus 2 tbsp water and a pinch of salt. Cover 2 minutes to steam, then uncover and cook 3–5 minutes until tender-crisp.
5. Finish: Lower heat to medium. Add garlic; stir 20–30 seconds. Pour in glaze and simmer 30–90 seconds until glossy (and thickened if using cornstarch). Add chicken back and toss to coat.
6. Serve: Plate veggies and chicken. Give kids more veg + chicken; give the adult a bigger portion and add rice/potatoes if desired.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.5 lb (2 leg quarters) $2.99/lb (sale)
• Organic Cauliflower 1 small head (about 1.25 lb), florets $3.49/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, halved $3.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $2.79/3 ct
• Maple syrup 1 tbsp
• Soy sauce 2 tsp
• Olive oil 1–2 tbsp
• Salt and black pepper to taste
• Optional: chili flakes pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Pat chicken dry. Season with salt and pepper.
3. Toss cauliflower and mushrooms with olive oil, half the garlic, salt, pepper, and optional chili flakes. Spread on the pan.
4. Nestle chicken leg quarters skin-side up among the vegetables.
5. Roast 30 minutes. Meanwhile mix glaze: maple syrup + soy sauce + remaining garlic.
6. Brush chicken with glaze, toss vegetables once, and roast 12–18 minutes more, until chicken reaches 165°F (thigh area) and skin is browned.
7. Rest 5 minutes. Serve chicken with roasted cauliflower and mushrooms. (Optional: pull off skin after roasting for a lighter plate.)