Instructions

1. 1

   Prep vegetables & chicken

   • In small bowl, stir together carrots, Champagne vinegar and a generous pinch of kosher salt. Let stand until ready to serve.
   • In medium bowl, toss together delicata squash, 1 teaspoon cooking oil and a pinch of kosher salt.
   • Evenly spread squash in Zone 2 of Brava metal tray.
   • In same bowl, toss together mushrooms, 2 teaspoons cooking oil and a pinch of kosher salt.
   • Evenly spread mushrooms in Zone 3 of metal tray.
   • Pat chicken breasts dry with paper towels.
   • Season chicken on both sides with a pinch of kosher salt and pepper.
   • Place chicken, skin side down, in Zone 1 of metal tray. Make sure thickest chicken breast is on left side of Zone 2.

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2. 2

   Roast vegetables & chicken

   • Slide metal tray into top shelf.
   • Select “Chicken, Delicata, and Mushrooms” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of chicken breast.
   • While food cooks, prepare pesto.

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3. 

   3

   Make pesto

   • In small bowl, stir together pumpkin seeds, parsley, sage, garlic, Parmigiano-Reggiano, ¼ cup extra-virgin olive oil and a pinch of kosher salt.

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4. 

   4

   Finish & serve

   • When your food is done, arrange roasted vegetables on individual plates.
   • Cut chicken crosswise into slices and place on top of vegetables.
   • Garnish with generous spoonfuls of pesto and pickled carrot slices.
   • If desired, sprinkle chicken with flaky sea salt.

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