I threw the potatoes and Brussels sprouts into the oven at 400. (The Brussels sprouts had some pastured butter spread on them.) They were in there about an hour before I served them.
About half an hour before serving, I started to reduce some tamari, pastured butter, taragon vinegar, and some other seasonings like garlic powder and crumbled dried tarragon in a pan on medium-high heat. I added fresh chicken breasts into the pan and turned them periodically; once they were white on both sides I reduced the heat to low and allowed the sauce and the breasts to simmer (continuing to turn them) for another 10-15 minutes.
The sauce was drizzled on the chicken and potato.
Also threw some leftover chilled spaghetti squash with a sesame dressing into the lunchbox. :)
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