Pan-Seared Chicken Breast with Sautéed Root Vegetables and Green Salad
Tender pan-seared chicken breast paired with a colorful mix of sautéed potatoes, carrots, and parsnips, seasoned with fresh herbs. Served alongside a crisp green salad with a light balsamic dressing for a balanced and satisfying meal.
Ingredients
- Chicken Breast210 g
- Carrot80 g
- Olive Oil7.5 ml
- Balsamic Vinegar5 ml
- Salt0.5 tsp
- Pepper0.3 tsp
- Potato160 g
- Parsnip80 g
- Mixed Greens50 g
- Rosemary2 g
- Thyme2 g
Instructions
- 1Step 1
Step 1: Dice potatoes, carrots, and parsnips into small, uniform pieces (approx. 1 cm cubes) to ensure quick cooking. Season chicken breasts with salt, pepper, rosemary, and thyme.
- 2Step 2
Step 2: Heat 10ml of olive oil in a large skillet over medium-high heat. Add the diced root vegetables and sauté for 8-10 minutes, stirring occasionally, until tender-crisp and lightly browned.
- 3Step 3
Step 3: While vegetables cook, heat the remaining 5ml of olive oil in a separate pan over medium-high heat. Add chicken breasts and pan-sear for 4-5 minutes per side, or until cooked through and golden brown.
- 4Step 4
Step 4: In a bowl, toss mixed greens with balsamic vinegar, a pinch of salt, and pepper. Serve the chicken breast alongside the sautéed root vegetables and green salad.
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