Roasted Chicken Breasts with Vegetables, French Fries and Green Salad
This simple dinner uses my steam oven and goes from frozen to the dinner table in just under an hour. Steam ovens are a great way to cook food!
Ingredients
4 chicken breasts
4 cups mixed frozen vegetables
3 russet potatoes, throughly washed
6 cups mixed salad greens
1/2 cup chopped celery
1/2 cup chopped carrots
2 tomatoes, sliced
1/2 bell red bell pepper, julienned
1 avocado
1/3 cup thinly sliced onion, (approximately)
Season salt, to taste
Black pepper, to taste
Vegetable oil for frying
Instructions
1
Place a pan of water in your oven and preheat the oven to 350 degree’s or use your steam oven and preheat to 350 degree’s with steam on.
2
Spray an oven safe pan with vegetable spray and place the chicken breasts on the pan. Sprinkle with season salt and pepper and place into you the preheat oven. Using an instant-read thermometer, cook the chicken to 145 degree’s. Remove form the oven, add the frozen mixed vegetables and return to the oven. Cook until the vegetable are slightly charred/brown and the internal temperature of the chicken reaches 165 degree’s.
3
While the chicken is cooking, prepare the salad on a large plate with the mixed greens. Sprinkle the top of the salad with the chopped celery, carrots, sliced tomatoes, julienned bell pepper and the avocado. Sprinkle with season salt and black pepper. Set aside until ready to dress.
4
Add about 2 quarts of oil to a pot or use your deep fryer, heating the oil to about 340 degree’s.
5
Square off the potatoes and slice them. Once sliced, cut into julienne (french fry) slices and through rinse off any potato starch. Dry them off with a paper towel.
6
Carefully lower the prepared potatoes into the pre-heated oil and fry for about 3-4 minutes or until you begin to see little bubbles on the fries. Remove from the oil and heat the oil to 375 degree’s. If needed, fry the french fries in batches.
7
Once the oil is heated to 375 degree’s, fry the french fries for about 2 minutes removing them from the hot oil and letting them rest for about 5 minutes before frying them again. Repeat this 3 times and the french fries will be nice and crisp! Do this is batches if needed, don’t overcrowd the fryer.
8
Once the chicken has reached 165 degree’s internally, remove from the oven and let them rest for about 5 minutes.
9
While the chicken is resting, drizzle some extra virgin olive oil and rice vinegar over the salad.
10
Serve the roasted chicken breasts, vegetables, french fries and green salad with your favorite drink and enjoy!
Tags:
Chef BryanConverting oven to steam ovenCooking with Chef BryanDinner IdeasEasy Dinner IdeasFrench FriesGreen SaladsHow to make french friesRoasted Chicken BreastsSteam Ovens
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