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Salmon À l’Orange

Salmon À l’Orange

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with Creamy Mashed Potatoes & Mixed Greens Almond Salad

Yield: 2

Adapted from: Hello Fresh

Salmon à l’orange a luxurious meal from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.
Prep: 10 Cook: 40

  • 12oz potatoes
  • 1shallot
  • 2oz mixed greens
  • 5tsp red wine vinegar
  • ¼oz thyme
  • 10oz salmon
  • 1orange
  • 1½TBS sour cream
  • 1oz apricot jam
  • 1oz seafood stock concentrate
  • ½oz sliced almonds
  • 2tsp Dijon mustard
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place the potatoes in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook salmon & prep shallot:

Meanwhile, pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. Flip and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for Step 4.)

While salmon cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar, and a big pinch of salt and pepper.

Prep & mix:

Strip thyme leaves from the remaining sprigs until you have 1 tsp, roughly chopped leaves.

Zest orange until you have 1 tsp. Halve orange, squeeze juice from one orange half into a separate small bowl. Peel remaining orange half, dice into ½-inch pieces.

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and remaining vinegar.

Make sauce:

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2- to 3 minutes.

Stir in 1 TBS butter until it is melted and emulsifies the sauce. Turn off heat.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Divide salmon, salad, and mashed potatoes between plates. Spoon sauce over salmon and serve.

Chicken Sausage & Zucchini Penne

Chicken Sausage & Zucchini Penne

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with Pink Sauce and Mozzarella

Yield: 2

Adapted from: EveryPlate

Penna pasta and savory chicken sausage mixed with zucchini, garlic, and pink sauce.
Cook: 35

  • 1zucchini
  • 3cloves garlic
  • 1tsp Italian seasoning
  • 1TBS tomato paste
  • 2TBS cream cheese
  • 9oz Italian chicken sausage mix
  • ½cup mozzarella cheese
  • 6oz penne pasta
  • salt & pepper
  • cooking oil
  • butter

Prep:

Heat the broiler to high. Bring a medium pot of salted water to boil. Wash and dry produce. Trim and quarter zucchini lengthwise, slice crosswise into ¼-inch-thick pieces. Peel and finely chop garlic.

Sauté zucchini:

Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add zucchini and season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Turn off heat, remove from pan and set aside.


Cook pasta:

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

Cook sausage:

Meanwhile, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add sausage, cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic and Italian Seasoning, cook, stirring, until fragrant, 30 seconds. Stir in tomato paste until thoroughly coated.

Make sauce:

Slowly stir 1 cup plain water into pan with sausage mixture until combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season with salt and pepper. Stir in cream cheese and 1 TBS butter until melted.

Stir in drained pasta and zucchini. If needed, add splashes of reserved pasta cooking water until everything is thoroughly coated in sauce. Taste and season with salt and pepper. (If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.) Evenly top with mozzarella. Broil until melted and lightly browned, 2-3 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!) Let cool slightly, then divide between plates.

Truffle Risotto with Herbed Chicken

Truffle Risotto with Herbed Chicken

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plus Creamy Mushroom Sauce & Crispy Onions

Yield: 2

Adapted from: Hello Fresh

A rich, creamy truffle-infused risotto served top it off with tender, herby chicken, and a luscious mushroom cream sauce.
Prep: 10 Cook: 50

  • 1onion
  • 1TBS Italian seasoning
  • 4oz button mushrooms
  • 1oz crispy fried onions
  • 1clove garlic
  • ¼oz parsley
  • 1½TBS sour cream
  • 4oz cream sauce base
  • 2TBS black truffle butter
  • 4oz chicken stock concentrates
  • ¾cups arborio rice
  • 10oz chicken cutlets
  • salt & pepper
  • cooking oil
  • butter


Prep:

In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce.

Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems, roughly chop leaves.

Pat chicken dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning, salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)

Start risotto:

Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes.

Add rice, remaining Italian Seasoning, 1 TBS plain butter, and a big pinch of salt. Cook, stirring often, until rice is translucent, 1 to 2 minutes.

Cook risotto:

Add 1 cup of simmering water and three chicken stock concentrates to pan with rice mixture. Cook, stirring, until liquid is mostly absorbed.

Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

Tip: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Cook chicken:

While risotto cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 5 minutes per side.

Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid.

Turn off heat, transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.

Make mushroom sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3- to 4-minutes.

Add garlic and cook until fragrant, 1 minute.

Stir in ⅓ cup plain water and remaining chicken stock concentrate, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2 to 3 minutes.

Remove from heat, stir in sour cream, 1 TBS cream sauce base, and 1 TBS plain butter until melted and combined. Taste and season with salt and pepper.

Finish risotto:

Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto, stir to combine. Cook until slightly thickened, 1 minute more.

Remove from heat, stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace it with regular butter) and half the parsley (save the rest for serving) until melted and combined.

Tip: Risotto should be a little loose and saucy right before serving, it will thicken as it cools. If it is too thick, add a splash of water.

Taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.

Sweet Chili Beef & Green Bean Bowls

Sweet Chili Beef & Green Bean Bowls

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with Jasmine Rice, Crispy Onions & Cilantro

Yield: 2

Adapted from: Hello Fresh

Ground beef and green beans are coated in a sumptuous, sweet chili sauce, then topped with fresh cilantro and crispy fried onions. Everything comes together over a bed of fluffy rice.
Prep: 5 Cook: 20

  • 1oz sweet Thai chili sauce
  • 1lime
  • 1oz crispy fried onions
  • 4TBS sweet soy glaze
  • ¾cup jasmine rice
  • 10oz ground beef
  • ¼oz cilantro
  • 6oz green beans
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

Meanwhile, wash and dry produce.

Trim green beans, if necessary, cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems, roughly chop leaves.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4 minutes.

Break up meat into pieces and continue cooking until beef is cooked through, 2- to 4 minutes more.

Tip: If there’s excess grease in your pan, carefully pour it out.

Cook green beans:

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water, cover bowl with plastic wrap. Microwave until tender, 1- to 2 minutes.

Tip: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully drain any excess water.

Finish stir-fry:

To pan with beef, stir in cooked green beans, sweet Thai chili sauce, 2½ TBS sweet soy glaze (be sure to measure), 1 TBS butter, and ½ tsp sugar. Cook, stirring, until beef mixture is thoroughly coated, 1- to 2-minutes.

Remove from heat and stir in a squeeze of lime juice to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

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with Ginger Scallion Rice & Roasted Green Beans

Yield: 2

Adapted from: Hello Fresh

Sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super-quickly and brings a tour de force of Asian-style flavors
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1TBS sesame seeds
  • 1thumb ginger
  • 1clove garlic
  • 10oz shrimp
  • 6oz green beans
  • ½cup jasmine rice
  • 1TBS hoisin sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Cook aromatics:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and half the ginger, cook until fragrant, 1 minute.

Cook rice:

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Marinate shrimp:

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Roast green beans:

Meanwhile, trim green beans, if necessary, toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Cook shrimp & serve:

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3- to 4-minutes.

Divide rice between plates, top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Shawarma Chicken & Kale Salad

Shawarma Chicken & Kale Salad

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with Roasted Veggies, Cucumber & Almonds

Yield: 2

Adapted from: Hello Fresh

Tender kale with earthy-sweet roasted carrots and shallot coated in a creamy shawarma-spiced Caesar-style dressing. Add juicy seared chicken coated in toasted shawarma spices, crisp cucumber, and a shower of crunchy almonds
Prep: 15 Cook: 40

  • 9oz carrots
  • 1TBS shawarma spice blend
  • 5tsp white wine vinegar
  • ½oz sliced almonds
  • 1shallot
  • 4oz kale
  • 2TBS yogurt
  • 2TBS mayonnaise
  • 1mini cucumber
  • 10oz chicken cutlets
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil


Start prep & roast veg:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and quarter shallot lengthwise, mince one shallot quarter until you have 1 TBS (you’ll use it to make the dressing in Step 5).

Toss carrots and shallot quarters on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Finish prep:

Meanwhile, remove and discard any large stems from kale, chop into bite-size pieces. Halve cucumber lengthwise, thinly slice into half-moons.

Massage kale:

Meanwhile, place kale in a large bowl, add a drizzle of oil and a pinch of salt. Using your hands, massage kale (like how you would knead dough) until leaves are tender, 30-60 seconds.

Toast spices & cook chicken:

Heat a large dry pan over medium heat. Add half the shawarma spice blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl.

Pat chicken dry with paper towels and season all over with remaining shawarma spice blend, salt, and pepper.

Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5 minutes per side.

Tip: If chicken begins to brown too quickly, lower heat to medium and cover pan.

Transfer to a cutting board.

Make shawarma dressing:

While chicken cooks, to bowl with toasted shawarma spice blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBS olive oil, and ½ tsp sugar.

Whisk until smooth, taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Add roasted veggies, cucumber, ¾ of the shawarma dressing, and half the almonds to bowl with kale, toss to combine. Taste and season with salt and pepper.

Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve.

Beef and Mozzarella Dip Sandwich

Beef and Mozzarella Dip Sandwich

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with caramelized onions and fries

Yield: 2

Adapted from: Home Chef

Say some nice stuff about the recipe Jed.
Cook: 30 to 40

  • 2russet potatoes
  • 10oz steak strips
  • 2French rolls
  • 1onion
  • 2oz shredded mozzarella
  • 4tsp natural beef flavor demi-glace concentrate
  • ⅓oz butter
  • 2tsp mushroom seasoning
  • salt & pepper
  • olive oil

Prep:

Turn the oven on to 450°F. Let it preheat for at least 10 minutes.

Prepare two baking sheets with foil and cooking spray.

Roast the fries:

Cut potatoes into ¼” fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While the fries roast, continue recipe.

Prepare the ingredients:

Halve and peel onion. Thinly slice.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

Cook the steak strips:

Place a large non-stick pan over medium heat and add 1 TBS olive oil.

Add onions to hot pan. Stir occasionally until browned, 6-8 minutes.

Add steak strips and half the mushroom seasoning (reserve remaining for sauce). Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes.

Remove from burner. Let the steak rest for at least 3 minutes.

Toast rolls and assemble sandwiches:

Halve rolls, if necessary. Top cut-sides with 2 tsp olive oil. Massage oil into bread.

Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.

Carefully remove it from the oven. Place toasted bottom rolls, cut side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips, then cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.

Make dip and finish dish:

Combine butter and remaining mushroom seasoning in a microwave-safe bowl. Microwave uncovered until butter is melted, 20-30 seconds.

Stir in demi-glace and ¼ cup water. Microwave again uncovered until warm, 30-60 seconds.

Carefully remove it from microwave.

Plate dish as pictured, topping bottom roll with toasted top roll and serving dip on the side for sandwich. Bon appétit!

Pine Nut Butter Chicken Breast

Pine Nut Butter Chicken Breast

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with garlic mashed potatoes and honey-rosemary carrots

Yield: 2

Home Chef

Pine nuts and butter make a great topping on roasted chicken breast. Served with garlic mashed potatoes and honey-rosemary carrots.
Cook: 40 to 50

  • 12oz boneless skinless chicken breasts
  • 12oz Yukon potatoes
  • 12oz carrot
  • 1oz cream cheese
  • 1oz butter
  • ¾oz roasted garlic & herb butter
  • ½oz honey
  • ½oz pine nuts
  • 1rosemary sprig
  • ½tsp seasoned salt blend
  • salt & pepper
  • olive oil


Prep:

Turn oven on to 425°F. Let’s preheat, at least 10 minutes

Set cream cheese, garlic & herb butter, plain butter on counter to soften

Prepare a baking sheet with foil and cooking spray.

Make the mashed potatoes:

Cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered with salted cold water to boil over medium-high heat.

Once boiling, cook until the potatoes are fork-tender, 12-15 minutes.

Remove from burner. Reserve ¼ cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add softened cream cheese, half the reserved potato cooking water (reserve remaining for adjusting consistency, if necessary), softened garlic & herb butter, and a pinch of salt. Mash until combined and smooth. If too dry, add additional reserved potato cooking water, 1 TBS at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Prepare ingredients and make pine nut butter:

Peel, trim, and cut carrot into ½”-wide by 2″-long sticks.

Finely chop pine nuts.

Stem and coarsely chop rosemary.

Combine pine nuts and softened plain butter in a mixing bowl. Set aside.

Pat chicken dry and season both sides with seasoned salt and a pinch of pepper.

Roast the carrots:

Place carrots on prepared baking sheet and toss with 2 tsp olive oil, 1 tsp rosemary (use more, if desired), ¼ tsp salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender and lightly browned, 15-18 minutes.

Carefully remove it from the oven. Drizzle honey over roasted carrots.

While carrots are roasting, continue the recipe.

Cook the chicken:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes per side.

Remove from burner. Rest, 3 minutes.

Finish the dish:

Plate dish as pictured, topping the chicken with the pine nut butter. Bon appétit!

Jerk Chicken

Jerk Chicken

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with Coconut Rice & Cucumber Relish

Yield: 2

Adapted from: Dinnerly

Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper.
Cook: 20 to 30

  • 5oz jasmine rice
  • ½oz unsweetened shredded coconut
  • 1cucumber
  • 2scallions
  • 10oz boneless, skinless chicken breast
  • AP flour
  • 2TBS White wine vinegar
  • ¼oz jerk seasoning
  • salt & pepper
  • sugar
  • olive oil


Toast coconut:

Heat 1 TBS oil in a small saucepan over medium-high until it shimmers. Add coconut and toast, stirring, until coconut is golden-brown and fragrant, 1–2 minutes (watch closely).

Cook rice:

Immediately, add rice, 1¼ cups water, and ½ tsp salt to saucepan with coconut, bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, for about 17 minutes. Remove from heat, cover to keep warm until ready to serve.

Make relish:

Finely chop ½ tsp garlic. Halve cucumbers lengthwise, then finely chop. Trim ends from scallions, then thinly slice. In a medium bowl, whisk together 1 tsp sugar, ½ tsp salt, 1 TBS each of oil and water, and 2 TBS vinegar. Stir in cucumbers and chopped garlic, set aside to marinate until ready to serve.

Prep chicken:

Dry Pat chicken and rub with oil. Sprinkle jerk seasoning over one side of each breast, pressing to adhere, then lightly dust with 2 tsp flour. Heat 1 TBS oil in a medium skillet over medium-high. Add chicken, spice side-down, cook until golden-brown and cooked through, 2–3 minutes per side. Transfer to a plate.

Sear chicken & serve:

Using a slotted spoon, drain cucumbers, then pour marinade into the same skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, until slightly thickened, about 1 minute. Fluff rice with a fork. Serve chicken over rice with sauce spooned over top. Stir scallions into relish and serve alongside. Enjoy!

Take it to the next level:

Want to put some lime in the coconut? Add some lime zest to the cucumber relish and serve remaining lime wedges alongside for squeezing over top.

Tuscan Rosemary Chicken

Tuscan Rosemary Chicken

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with Parmesan Potatoes & Broccoli

Yield: 2

Adapted from: Dinnerly

Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli.
Cook: 30 to 40

  • 12oz potatoes
  • ¼oz fresh rosemary
  • 8oz broccoli
  • 10oz boneless, skinless chicken breast
  • 1oz Better than Bouillon
  • ¾oz parmesan
  • 2tsp garlic
  • salt & pepper
  • olive oil
  • butter

Start potatoes:

Preheat oven to 450°F with a rack in the lower third. Scrub potatoes, quarter, then cut into ½-inch wedges. Transfer potatoes to one half of a rimmed baking sheet. Toss with 1 TBS oil and a generous pinch each of salt and pepper. Roast on lower oven rack until just tender, about 15 minutes (no need to flip).

Prep ingredients:

Meanwhile, pick and finely chop 2 tsp rosemary leaves. Finely chop 2 tsp garlic. In a small bowl, combine rosemary, half of the chopped garlic, and 2 tsp oil, set aside for step 4.

Cut broccoli into 1-inch florets. Finely grate Parmesan. Pat chicken dry, then pound to ½-inch thickness, season with salt and pepper.

Roast veggies:

Once tender, flip the potatoes and sprinkle all over with Parmesan. Transfer broccoli to the open side of baking sheet, then drizzle with 1 TBS oil, season with a generous pinch each of salt and pepper. Roast on lower oven rack until broccoli is tender and potatoes are crisp, 10–12 minutes.

Cook chicken:

While the veggies roast, rub garlic-rosemary mixture all over chicken. Heat 2 tsp oil in a medium skillet over medium-high. Add chicken and cook until golden-brown and cooked through, 3–4 minutes per side. Transfer to plates and cover to keep warm.

Make pan sauce & serve:

Drain all but 1 tsp oil from skillet. Add the remaining garlic and cook over medium-high heat until sizzling, about 30 seconds. Add better than bouillon and ¼ cup water, simmer until slightly reduced, about 3 minutes. Stir in 1 TBS butter. Serve chicken with Parmesan potatoes and broccoli alongside. Spoon pan sauce over top. Enjoy!