Roasted Chicken Supreme

This recipe is perfect for two cooks working side by side. It’s a collaborative process that feels intentional without being overly complicated. It delivers a thoughtful balance of lean protein, complex carbohydrates, and fiber-rich vegetables. The addition of citrus, herbs, and ginger brings brightness while supporting digestion.

INGREDIENTS

For The Chicken 

5 ounces chicken breast  

1/8 teaspoon ancho chili powder  

1/8 teaspoon onion powder  

1/8 teaspoon garlic powder  

1/8 teaspoon rosemary, fresh  

1/4 teaspoon thyme, dried  

1/4 teaspoon salt  

1/4 teaspoon black pepper  

1/2 teaspoon olive oil  

2 ounces blood orange glaze  

3-1/2 ounces coriander black rice  

5 ounces charred snap peas  

1 tablespoon ginger salsa 

For The Blood Orange Glaze

(recipe yields ~6 ounces)  

5 teaspoons apple cider  

7 teaspoons honey  

1/2 teaspoon Dijon mustard  

1 pinch salt  

5 teaspoons blood orange juice  

1/2 teaspoon orange zest 

For The Ginger Salsa 

(recipe yields ~4 tablespoons)  

1 tablespoon cilantro, chopped  

4 teaspoons ginger, minced  

3/4 teaspoon lime juice  

2 teaspoons garlic, minced  

1-1/4 teaspoons red onion, small dice  

1-1/4 teaspoons olive oil  

3-1/2 teaspoons jalapeño, small dice  

For The Charred Snap Peas  

(recipe yields 8 ounces)  

1 teaspoon rosemary olive oil 

8 ounces snap peas, cleaned  

1 pinch salt  

1/2 teaspoon lime zest  

1/8 teaspoon smoked paprika  

For The Coriander Black Rice  

(recipe yields ~12 ounces)  

1-1/4 cups vegetable stock  

4 ounces black rice  

1/2 teaspoon coriander seed, ground  

1-1/4 teaspoons rosemary olive oil  

1-1/4 teaspoons lime juice 

INSTRUCTIONS (FOR 2 PEOPLE) 

Person A

Person B

INSTRUCTIONS AT A GLANCE