YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Cabbage and Carrot Mash & Barley Porridge
Enjoy a comforting Irish-inspired dinner featuring a herb-roasted chicken breast complemented by a velvety cabbage and carrot mash, paired with a warm barley porridge. The savory herbs infuse the chicken with aromatic depth, while the mash brings a natural sweetness and the barley offers a wholesome, heart-warming finish.
INGREDIENTS
6 ounces Chicken Breast
1 cup shredded Green Cabbage
1 medium Carrot
1 teaspoon Olive Oil
1/2 cup Cooked Barley
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Pat the chicken breast dry and season generously with salt, pepper, and finely chopped rosemary and thyme.
Place the seasoned chicken on a baking sheet. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken roasts, prepare the cabbage and carrot mash. Finely shred the cabbage and dice the carrot. Steam them together until tender, about 8-10 minutes.
Transfer the steamed vegetables to a bowl and add the teaspoon of olive oil. Mash them until they form a smooth, comforting mash; add a pinch of salt and pepper to taste.
Prepare the barley porridge by gently reheating the cooked barley in a small saucepan with a splash of water or low-sodium chicken broth if desired, just until warmed through.
Plate the dish by placing a generous serving of the cabbage and carrot mash with a side of warm barley porridge. Slice the herb-roasted chicken breast and serve atop or alongside the mash.
Garnish with additional fresh thyme or rosemary if desired and enjoy your hearty, Irish-inspired comfort meal.