Pan-Seared Chicken Breast with Quick Sautéed Root Vegetables
Lean pan-seared chicken breast paired with a medley of seasonal root vegetables like potatoes, carrots, and leeks, quickly sautéed for a wholesome and warming dinner.
Ingredients
- Chicken Breast200 g
- Chicken Broth50 ml
- Carrot100 g
- Olive Oil21 g
- Salt2 g
- Black Pepper1 g
- Potato150 g
- Leek50 g
- Parsley5 g
- Thyme2 g
Instructions
- 1Step 1
Step 1: Pat chicken breast dry and season generously with salt, black pepper, and thyme. Dice potatoes, carrots, and leek into small, uniform pieces to ensure quick cooking. Finely chop parsley.
- 2Step 2
Step 2: Heat 1 tablespoon (14g) of olive oil in a large non-stick skillet over medium-high heat. Add chicken breast and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 74°C/165°F). Remove chicken from skillet and let rest on a cutting board.
- 3Step 3
Step 3: Add the remaining 0.5 tablespoon (7g) olive oil to the same skillet. Add diced potatoes and carrots, sauté for 5 minutes, stirring occasionally.
- 4Step 4
Step 4: Add leek and chicken broth to the skillet. Cover and cook for another 3-5 minutes, or until vegetables are tender-crisp.
- 5Step 5
Step 5: Slice the rested chicken breast. Serve the sliced chicken alongside the sautéed root vegetables. Garnish with fresh parsley.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.