top of page

Chicken Breast


Yield: About 2 servings



  • Chicken Breasts (boneless or airline style, depending on your preference)

  • Chicken Pan Sauce

  • Braised Baby Carrots

  • Roasted Brussels Sprouts

  • Basmati Rice


Chicken Breasts

Prep time: 2 minutes

Cooking time: 14- 20 minutes



  • 2 chicken breasts, skin on

  • Kosher salt

  • 4 Tbs ground cumin

  • 4 Tbs ground coriander

  • 3 Tbs canola oil




Preheat the oven to 375 degrees Fahrenheit.

Mix together the cumin and coriander, measure 2 Tbs for this part of the recipe and reserve the remainder. Season both sides of each chicken breast liberally with salt and 1 Tbs per breast of the spice mixture. Heat the oil in a sauté pan over medium heat. Once the oil is hot place each breast in the pan, skin side down, and sear until golden brown. Flip the breasts once they are golden brown to gently begin cooking the bottom side for one minute. Transfer the chicken breasts to an aluminum foil lined baking pan and roast for about 8 to 10 minutes, until cooked to 165 degrees interior. Allow the chicken breasts to rest for about 6 minutes before slicing.


Chicken Pan Sauce

Prep Time: 1 minute

Cook Time: 15-20 minutes



  • 2 cups chicken stock

  • 1 Tbs cumin and coriander mixture

  • 3 Tbs Kosher salt

  • ¼ cup carrot juice

  • 1 Tbs Plugra butter




Discard the oil from the sauté pan used to sear the chicken breasts. Turn the heat to high and deglaze the pan with the chicken stock. Season with the spice mixture and kosher salt, add the carrot juice, and simmer the liquid until larger bubbles begin to form, and the viscosity of the sauce can coat the back of a spoon. Transfer the sauce to a small saucepot to prevent overreduction. Off the heat, whisk in the butter to emulsify and taste for seasoning. Set aside in a warm place for serving.


Braised Baby Carrots

Prep Time: 15 minutes

Cooking Time: 20- 30 minutes



  • 1 bunch baby carrots, greens removed, peeled and trimmed

  • 3 oz fresh ginger, peeled and cut into chunks

  • 2 Tbs Plugra butter

  • 3 Tbs kosher salt

  • 2 cups carrot juice




Heat a medium saucepot over medium- high heat. Add the carrots, ginger, butter, and salt to the pot. Arrange the carrots in an even layer on the bottom of the pot to ensure consistent cooking. When the butter is melted and foaming, add the carrot juice and be sure that it covers about ¾ of the carrots. Bring the mixture to a simmer and cook over medium heat until the carrots are fork tender. When the carrots are cooked, remove them from the pot and continue reducing the cooking liquid until achieving a glaze consistency. Remove the ginger from the pot and discard. Return the carrots to the saucepot and coat with the braising liquid off the heat.


Roasted Brussels Sprouts

Prep Time: 6 minutes

Cooking Time: 8- 10 minutes



  • 12 Brussels Sprouts, sliced in half, loose leaves reserved for garnish

  • 3 Tbs canola oil

  • 2 Tbs Kosher salt

  • 3 Tbs light brown sugar




Preheat the oven to 375 degrees Fahrenheit. Arrange the Brussels sprouts on an aluminum foil- lined baking pan, cut side facing up. Drizzle the sprouts evenly with the canola oil, season with the Kosher salt, and sprinkle on the brown sugar. Roast in the oven for about 8 to 10 minutes until tender and caramelized.


Basmati Rice

Prep Time: 10 minutes

Cooking Time: 15 minutes



  • ¼ cup Extra Virgin Olive Oil

  • 1 onion, small diced

  • 5 cloves garlic, minced

  • 4 Tbs Kosher salt

  • 1 Tbs cumin and coriander mixture

  • 3 cups chicken stock

  • 2 cups Basmati rice, rinsed




Heat a saucepot over medium high heat. Add the olive oil, onion, garlic, salt, and spice mixture. Stir and sweat the aromatics until translucent. Add the chicken stock, and rice, bring to a gentle simmer. Cover the pot, place the heat on low and allow to cook for approximately 12 – 15 minutes. Taste for doneness and seasoning. Once ready, use a fork to gently fluff up the rice and transfer to a bowl or plate for serving.

bottom of page