Pan-Seared Chicken with Quick Root Vegetables
Succulent pan-seared chicken breast served alongside tender, quickly cooked root vegetables like potatoes, carrots, and parsnips, seasoned with herbs for a wholesome and satisfying dinner.
Ingredients
- Chicken Breast250 g
- Carrots100 g
- Onion Powder0.5 tsp
- Garlic Powder0.5 tsp
- Olive Oil5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Potatoes200 g
- Parsnips100 g
- Paprika0.5 tsp
- Rosemary0.3 tsp
Instructions
- 1Step 1
Dice potatoes, carrots, and parsnips into small, uniform cubes (approx. 1 cm). Boil them in lightly salted water for 5-7 minutes until tender-crisp. Drain well.
- 2Step 2
While vegetables boil, slice chicken breast into 1-inch thick medallions. Season chicken generously with salt, pepper, garlic powder, onion powder, and paprika on both sides.
- 3Step 3
Heat half of the olive oil in a large skillet over medium-high heat. Add the drained root vegetables and sauté for 3-5 minutes, stirring occasionally, until lightly browned and slightly crispy. Season with rosemary, salt, and pepper. Remove vegetables from the pan and set aside.
- 4Step 4
Add the remaining olive oil to the same skillet. Increase heat to high. Once hot, add chicken medallions and sear for 2-3 minutes per side, until golden brown and cooked through.
- 5Step 5
Serve chicken immediately with the roasted root vegetables on the side.
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