Chicken + Side Recipe

Prep and portion

Trim any excess fat from chicken breasts. Slice each breast horizontally to make two even cutlets (you should end up with about 10 pieces total). Pat pieces dry with paper towel.

Season

In a large bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the seasoned oil until evenly coated. Let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Cook

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or two large pans over medium-high heat. Add 1 tbs olive oil per pan. Sear chicken pieces 2–3 minutes per side until golden brown. Transfer skillet(s) to the oven and roast 8–10 minutes, or until internal temperature reaches 165°F (74°C). If using multiple pans, do in batches to avoid overcrowding.

Finish

Remove chicken to a tray and tent with foil. If using butter, add butter to the hot skillet, swirl to melt and baste chicken for extra gloss, or pour melted butter over chicken. Let rest 5 minutes before slicing or portioning. Keep warm until plating.

Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente (typically 6–8 minutes). Reserve 1/2 cup pasta water, then drain noodles.

Return noodles to the pot off heat. Add butter and grated parmesan; toss until melted and coated. If needed, add reserved pasta water 1–2 tbs at a time to loosen. Season with salt and pepper to taste. Keep warm for plating (cover).

Rinse rice under cold water until water runs clear. In a heavy saucepan combine rinsed rice, water or chicken stock, and a pinch of salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and stir in butter. Keep covered and warm until serving.

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss with vinaigrette or dressing of choice just before plating to avoid wilting.

Season lightly with salt and pepper. Divide into 10 portions and keep chilled until ready to serve.

Teriyaki (store-bought or quick homemade)

If using store-bought, warm 2 cups teriyaki sauce in a small saucepan over low heat until simmering. If making quick teriyaki: combine 1 1/2 cups soy sauce, 1/2 cup mirin (or 1/2 cup water + 2 tbs sugar), 2 tbs brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and simmer 5 minutes. Optionally thicken with 1 tbs cornstarch slurry (1 tbs cornstarch mixed with 2 tbs cold water) until sauce coats the back of a spoon. Keep warm.

Sweet Chili

Warm sweet chili sauce in a small saucepan until slightly bubbling. If you prefer thinner sauce, stir in 2–3 tbs water. Keep warm.

Lemon Butter

Melt 1 cup (2 sticks) unsalted butter in a saucepan, stir in 1/2 cup fresh lemon juice, 1 tsp lemon zest, and salt to taste. Warm gently until combined. Keep warm.

Prepare 10 serving compartments on a tray or 10 individual plates. Portion the chosen side (egg noodles, rice or salad) equally among the 10 orders.

Slice each rested chicken piece if desired and place one piece per order on the tray beside the side portion (one chicken piece per order = 10 orders).

Spoon ~2–3 tablespoons of the chosen warm sauce over each chicken piece (adjust to taste) or serve sauce on the side in a small container per order. For teriyaki, sprinkle sesame seeds; for salad, add lemon wedge if using lemon butter sauce.

Garnish each order with a sprinkle of chopped parsley. Keep trays covered and warm (or chilled for salad orders) until delivery or service.