Are you a student who loves to cook, but needs some inspiration? Whether you’re looking for a quick lunch dish or an elevated dinner to share with friends, look no further! “Modern Meals” are simple and delicious recipes made with Fordham University students in mind. All ingredients are affordable and accessible to students, found at our local grocery store, Modern Market at 2385 Arthur Ave. We were inspired to create this column and share some of our favorite recipes that we have made for each other during our weekly “roomie dinners” with our fellow Rams. These satisfying meals are made to fit your busy college lifestyle, so grab your apron and let’s get cookin’!
Oven Roasted Chicken & Vegetables
Makes 2-3 servings
Ingredients:
One pack of chicken breasts
One bag of full-sized carrots
One head of broccoli
One head of cauliflower
Four potatoes
Two cups of breadcrumbs or panko
From the Pantry/Fridge:
Olive oil
Salt and pepper
Garlic powder
Soy sauce (optional)
Two eggs
Two or three sheet pans
Recipe:
Preheat the oven to 425 degrees.
Rinse the veggies; peeling the carrots and potatoes is optional. In a separate bowl, run the chicken under cold water, pat dry and let sit until veggies are in the oven.
Cut carrots, potatoes, broccoli and cauliflower into bite-size pieces, then place on a sheet pan with a drizzle of olive oil. Season with salt, pepper and garlic powder, then place in the oven. Let roast for 30-40 minutes, keeping an eye on how tender they’re becoming.
While the veggies are roasting, in a separate bowl, whisk two eggs. With breadcrumbs on a plate and eggs on the other, dip the chicken breast into the egg mixture with one hand, and then place it on the plate and coat in breadcrumbs with the other hand. Repeat for all pieces of chicken breast.
On another sheet pan, place a small drizzle of olive oil before laying in the chicken breasts. When the veggies have 25 minutes left to roast, place the pan with breaded chicken in the oven. Allow them to cook for 25-35 minutes at 425 degrees.
When veggies are tender and browned, and chicken is browned and crispy, remove from the oven. (TIP: You can check if your chicken is cooked by cutting partially through the center. If the meat is not fully white, place it back in the oven and check every five minutes or so until the inner part of the meat is white). Depending on the thickness of the chicken it may take more than 35 minutes to cook, so be sure to keep checking until the chicken is fully cooked.
Drizzle soy sauce (if desired) over the veggies before removing them from the pan to serve.
Plate and enjoy!
Bonus Idea: Use Leftovers to Make Something New!
New items you’ll need:
Rice
Mayonnaise (optional)
One frying pan
One pot
With the leftover roasted veggies that have been kept in the fridge, it’s easy to make a quick lunch the next day. Heat a pan with a drizzle of olive oil over medium-high heat and add the vegetables. Allow them to warm up and cook a little further until you hear sizzling from the pan, about 6-10 minutes. Once the sizzling starts, reduce the heat to low and allow the veggies to keep warming gently.
While the veggies are in the pan, bring 1.5 cups of water and salt in a separate pot to a boil. (TIP: 1.5 cups of water suits one cup of rice, so if you want two cups of rice, increase the water to three cups!)
Once the water is boiling, add the rice and stir. Place the lid onto the pot, adjust the heat to low and allow the rice to cook through for 15-18 minutes.
After the rice is cooked through, fluff with a fork and transfer it to a bowl. Add the warmed veggies to the rice, and add a small drizzle of mayo and extra soy sauce on top if you’d like!
