Hearty Chicken and Roasted Root Vegetables
A quick and nourishing lunch featuring tender chicken breast pan-seared with seasonal root vegetables like potatoes, carrots, and parsnips, offering a comforting and balanced meal.
Ingredients
- Chicken Breast180 g
- Carrot80 g
- Olive Oil10 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Potato120 g
- Parsnip50 g
- Rosemary1 sprig
Instructions
- 1Step 1
Preheat oven to 200°C (400°F). Dice potatoes, carrots, and parsnips into 1-inch pieces. Toss them with half of the olive oil, rosemary, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly browned (can use air fryer for quicker results, or boil/steam vegetables separately and pan-fry chicken).
- 2Step 2
While vegetables roast, pat chicken breast dry and season with salt and pepper.
- 3Step 3
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add chicken breast and cook for 5-7 minutes per side, or until cooked through and golden brown.
- 4Step 4
Slice the chicken breast and serve immediately with the roasted root vegetables.
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