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Pan-Seared Chicken with Herb-Roasted Root Vegetables

Pan-Seared Chicken with Herb-Roasted Root Vegetables

Ingredients (Serves 1)

Chicken Breast180 g
Carrot80 g
Parsnip80 g
Celery Root80 g
Potato80 g
Olive Oil10 ml
Garlic5 g
Rosemary2 g
Thyme2 g
Salt1 pinch
Black Pepper1 pinch

Instructions

1
Step 1: Preheat a large oven-safe skillet or a baking sheet in the oven at 200°C (390°F) for quick roasting. Peel and chop the carrot, parsnip, celery root, and potato into small, uniform 1cm pieces for quick cooking. Mince the garlic.
2
Step 2: In a bowl, toss the chopped root vegetables with 5ml of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Spread them in a single layer on the preheated skillet/baking sheet and roast for 10 minutes, stirring halfway through.
3
Step 3: While vegetables roast, pat the chicken breast dry. Season generously with salt and pepper. Heat the remaining 5ml of olive oil in a separate non-stick pan over medium-high heat. Add the chicken breast and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 74°C/165°F).
4
Step 4: Remove chicken from pan and let rest for a few minutes before slicing. Once vegetables are tender and slightly caramelized, remove from oven. Serve the sliced chicken breast alongside the roasted root vegetables.
Pan-Seared Chicken with Herb-Roasted Root Vegetables
Featured Recipe
Dinner
20 min
Medium
High Protein
Quick Meal
High Protein

Pan-Seared Chicken with Herb-Roasted Root Vegetables

A quick and nourishing dinner featuring tender pan-seared chicken breast paired with a colorful medley of seasonal root vegetables, infused with aromatic rosemary and thyme.

20 min
1 servings
MEDIUM
Dinner
20 min
Medium
High Protein
Nutrition Facts
582
Calories
60g
Protein
46g
Carbs
17g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Breast180 g
Vegetables & Herbs2
  • Carrot80 g
  • Garlic5 g
Pantry Staples3
  • Olive Oil10 ml
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items5
  • Parsnip80 g
  • Celery Root80 g
  • Potato80 g
  • Rosemary2 g
  • Thyme2 g

Instructions

  1. 1
    Step 1

    Step 1: Preheat a large oven-safe skillet or a baking sheet in the oven at 200°C (390°F) for quick roasting. Peel and chop the carrot, parsnip, celery root, and potato into small, uniform 1cm pieces for quick cooking. Mince the garlic.

  2. 2
    Step 2

    Step 2: In a bowl, toss the chopped root vegetables with 5ml of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Spread them in a single layer on the preheated skillet/baking sheet and roast for 10 minutes, stirring halfway through.

  3. 3
    Step 3

    Step 3: While vegetables roast, pat the chicken breast dry. Season generously with salt and pepper. Heat the remaining 5ml of olive oil in a separate non-stick pan over medium-high heat. Add the chicken breast and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 74°C/165°F).

  4. 4
    Step 4

    Step 4: Remove chicken from pan and let rest for a few minutes before slicing. Once vegetables are tender and slightly caramelized, remove from oven. Serve the sliced chicken breast alongside the roasted root vegetables.

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