One Meat & One Veggie Plate Recipe

Marinate

Pat chicken breasts dry with paper towels. In a shallow dish combine 2 tbs olive oil, minced garlic, chopped rosemary, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and turn to coat thoroughly. Cover and refrigerate for at least 15 minutes and up to 2 hours.

Cook

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly. Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the outside is nicely charred. Transfer to a plate and rest 5 minutes before slicing.

Prepare Vegetables

Preheat oven to 425°F (220°C). On a baking sheet toss carrots, broccoli florets and sliced red pepper with 1.5 tbs olive oil, thyme, 3/4 tsp salt and 1/4 tsp black pepper in an even layer so pieces are not crowded.

Roast

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until vegetables are tender and have golden-brown edges. If vegetables are done before the meat, keep warm in a low oven (200°F / 95°C).

Warm the artisan roll in the oven at 350°F (175°C) for 5–7 minutes or toast lightly. Serve with 1 tbs softened butter. Pour a cup of the chosen beverage and serve chilled or at preferred temperature.

Slice the rested chicken if using chicken option and arrange one portion of meat and one portion of roasted vegetables on a plate. Add the warmed roll with butter on the side. Garnish meat and vegetables with chopped parsley and serve with a lemon wedge for squeezing over the meat or veggies. Ensure beverage is alongside.