Pan-Seared Chicken Breast with Sautéed Root Vegetables
Tender pan-seared chicken breast served alongside a medley of vibrant, quickly sautéed root vegetables and a light herb yogurt sauce.
Ingredients
- Chicken Breast224.5 g
- Carrots84.2 g
- Garlic Powder0.3 tsp
- Onion Powder0.3 tsp
- Plain Yogurt56.1 g
- Olive Oil8.4 ml
- Salt1 pinch
- Pepper1 pinch
- Potatoes168.4 g
- Parsnips84.2 g
- Fresh Dill0.5 tbsp
Instructions
- 1Step 1
Slice chicken breast into 1-inch thick medallions. Dice potatoes, carrots, and parsnips into small, uniform pieces (about 0.5 cm cubes) for quicker cooking. Chop fresh dill.
- 2Step 2
In a large non-stick skillet, heat 8 ml of olive oil over medium-high heat. Season chicken medallions with salt, pepper, garlic powder, and onion powder. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3Step 3
Add the remaining 8.8 ml of olive oil to the same skillet. Add diced potatoes, carrots, and parsnips. Sauté over medium-high heat, stirring frequently, for 8-10 minutes until tender-crisp and lightly browned.
- 4Step 4
While vegetables cook, in a small bowl, whisk together plain yogurt, chopped fresh dill, a pinch of salt, and pepper to create the herb sauce.
- 5Step 5
Serve the chicken medallions alongside the sautéed root vegetables, drizzled with the herb yogurt sauce.
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