Dijon Chicken with Autumn Vegetables—Plus!

PREP: Mise the recipe ahead of time.

1. Prepare the vegetables:

• Place the frozen broccoli in a colander and run cold water over it until thawed. Shake the colander to remove excess moisture. If necessary, cut the florets into bite-size pieces.
• Peel the potatoes and cut into ¾-inch dice. Place the potatoes in a container and cover them with cold water.
• Peel the carrots and cut into ½-inch dice.
• Core and clean the peppers and cut into 3/4-inch squares.
• Cut the onion into ¼ -inch dice.

2. Trim and season the chicken breasts:

• Combine the salt, granulated onion, granulated garlic, tarragon, thyme, sage, and pepper in a small container.
• Wipe the chicken breasts with damp paper towels. Trim off any visible fat or connective tissue.
• Sprinkle the seasoning mixture on all surfaces of the chicken and massage it in.
• If prepping ahead, place the chicken in a container and refrigerate until needed.

3. Butter the breadcrumbs:

• Place the butter in a microwave-safe container large enough to hold the breadcrumbs.
• Microwave the butter for a few seconds, until just melted.
• Stir the paprika into the butter, and then mix in the breadcrumbs. Cool to room temperature.

HOLD: Refrigerate all ingredients up to 3 days.

COOK! Finish and plate your dinner.

4. Preheat an oven to 425°F.

5. Par-roast the potatoes and carrots:

• Drain the potatoes and place them on a rimmed sheet tray along with the carrots. Season with salt and drizzle with the step 5 olive oil. Toss to evenly coat the vegetables with oil.
• Place the sheet tray in the oven and roast for about 20 minutes.

6. Roast the chicken and vegetables:

• Drain the canning liquid from the chickpeas.
• Add the peppers, onions, and chickpeas to the tray of potatoes and season with a little more salt. Toss to combine.
• Push the vegetables together to make a single layer in the center of the tray.
• Drizzle the chicken stock over the vegetables.
• Place the all of the chicken breasts on top of the vegetables. Drizzle chicken breasts with half the step 6 oil.
• Roast for about 20 minutes until the vegetables are tender, the chicken feels almost firm, and the topping is golden brown.
• Toss the broccoli with a little salt and the rest of the step 6 oil.
• Remove the sheet tray from the oven. Spread a layer of mustard on the top surfaces of 4 chicken breasts and then top with the breadcrumbs. Press to help the crumbs adhere.
• Arrange the broccoli around the edges of the other vegetables.
• Return the sheet tray to the oven and continue roasting for about 8 minutes until the broccoli is sizzling and the crumb topping is golden.
• Use an instant-read probe thermometer to check the internal temperature of the chicken; it should reach 160°F in the thickest parts. (Carryover cooking will raise the temperature to the required 165°F.)

7. Plate the dinner portions:

• Spoon a portion of the roasted vegetables into each of 2 warmed dinner plates along with some of the pan juices.
• Place 2 crumb-topped chicken breasts on top of the vegetables on each plate.
• While you eat, cool the remaining chicken and vegetables to room temperature.

8. After dinner, portion and pack the leftovers:

• Place 1 chicken breast in a plastic bag and then place the other 3 breasts in a separate bag.
• Pick the roasted peppers out of the vegetable mixture and store them in a plastic bag.
• Place the remaining vegetables and pan juices in a plastic container.

PREP: Make the soup ahead of time.

1. Par-boil the pasta:

• Bring about 2 qt water to the boil in a large saucepan and add the step 1 salt.
• Stir in the pasta and boil for about 5 minutes until partially cooked but not hard or crunchy.
• Drain the pasta in a strainer.

2. Assemble and cook the soup:

• Place the leftover Autumn Vegetables in the saucepan. Use a potato masher or the back of a spoon to crush a few of the vegetables, so that they’ll lightly thicken the soup.
• Add the chicken stock to the pan along with the par-cooked pasta and the tomatoes. Bring to a gentle simmer and cook for about 10 minutes until the pasta achieves an al dente texture and the flavors meld.
• Evaluate the flavor and add salt if needed.
• Cut the chicken breast into ½-inch dice and add to the soup.
• If prepping ahead, cool the soup to room temperature and then refrigerate.

3. Package the soup and garnishes:

• Divide the soup into 4 microwave-safe containers.
• Place the croutons into 4 separate containers.
• Place the cheese into 4 separate containers.

HOLD: Refrigerate all ingredients (except croutons) up to 5 days.

COOK! Reheat the soup in your office microwave oven, and then garnish it with the croutons and cheese.

PREP or COOK: Assemble the sandwiches ahead of time for packed lunch, or assemble to order.

1. Make the sweet chile mayonnaise:

• Place the mayonnaise in a bowl and stir in the sweet chile sauce and/or Caribbean hot sauce to taste.

2. Cut the romaine into shreds.

3. Slice and season the avocado:

• Cut the avocado in half and remove the pit. Slice each half into thin wedges and peel off the skin.
• Season with lime juice and salt.
• 4. Slice the chicken breasts:
• Cut the chicken breasts on the diagonal into thin slices.

5. Soften each tortilla or roti:

• Place each tortilla on one side of a clean, damp kitchen towel and fold the other side of the towel overtop.
• Place the wrapped tortilla in a microwave oven and heat for about 10 seconds just until warm and pliable.
• Remove the tortilla from the towel and cool to room temperature.
• Repeat with the remaining tortillas.

6. Assemble the sandwiches:

• Spread a thin layer of sweet chile mayo on each tortilla.
• Scatter ¼ of the romaine in a line down the center of each tortilla.
• Arrange ¼ of the chicken slices, overlapping, on the romaine.
• Arrange ¼ of the roasted peppers on top of the chicken.
• Arrange ¼ of the avocado slices on top of the peppers.
• Roll up each wrap sandwich and secure shut with a toothpick.
• Roll up each wrap sandwich and secure shut with a toothpick.
• Place 2 wrap sandwiches in each of 2 flat containers, or wrap each in wax paper. Alternatively, slice in half diagonally and place on plates.