Chicken Breasts with Potatoes and Leeks

recipe

Chicken Breasts with Potatoes and Leeks

Arugula and radish salad

Brava Chef Annie photo

Brava Chef Annie

Ingredients

  • 2.0 count leeks, white and pale green parts only, root end and tough outer layer removed
  • 3.0 cups diced Yukon Gold potatoes (1-inch pieces)
  • 2.0 count boneless, skinless chicken breasts
  • 3.0 tablespoons champagne vinegar, white wine vinegar or apple cider vinegar
  • 2.0 teaspoons Dijon mustard
  • 3.0 count radishes, trimmed and thinly sliced
  • 3.0 cups arugula
  • 2.0 tablespoons butter, room temperature
  • 2.0 teaspoons chopped fresh thyme
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

mixing bowls

Brava metal tray

Brava TempSensor

Nutrition Information

Allergens: None

Tags

  • Combos
  • Lunch
  • Dinner
  • Vegetarian
  • Whole30®
  • Chicken
  • Dairy Free
  • Gluten Free
  • Keto
  • Meat Ingredients
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Single Ingredient Cooks
  • Three Zone Cooks
  • Vegan
  • Vegetable Ingredients
  • Vegetables
  • Weeknight

Instructions

  1. 1

    Prep leeks & potatoes

    • Cut leeks in half lengthwise. Place, cut side down, on cutting board and cut crosswise into 1-inch-thick slices.
    • In medium bowl, toss together leeks, potatoes, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread leeks and potatoes in Zones 2 and 3 of Brava metal tray.
  2. 2

    Prep chicken

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of salt and pepper.
    • Place chicken in Zone 1 of metal tray. Make sure thickest chicken breast is on left side of Zone 1.
  3. 3

    Roast chicken & vegetables

    • Slide metal tray into top shelf.
    • Select “Chicken Breasts with Potatoes and Leeks” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette and salad.
  4. 4

    Make vinaigrette

    • In small bowl, combine 2 tablespoons of the Champagne vinegar, Dijon mustard, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well.
  5. 5

    Prep salad

    • In medium bowl, toss together arugula and radishes.
  6. 6

    Slice chicken & finish vegetables

    • When your food is done, cut chicken crosswise into slices.
    • Transfer leeks and potatoes to medium bowl. Add remaining 1 tablespoon vinegar, butter, thyme and ½ teaspoon salt and stir until butter melts and forms a rich glaze.
  7. 7

    Toss salad & serve

    • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette, if desired.
    • Arrange chicken, leeks, potatoes, and salad on individual plates. If desired, drizzle remaining vinaigrette over chicken.