YOUR SOLIN GENERATED RECIPE
Organic Chicken with Roasted Root Vegetables
Pan-seared organic chicken breast served over a bed of tender, caramelized root vegetables roasted with fragrant rosemary and extra virgin olive oil.
INGREDIENTS
5 oz organic chicken breast
0.5 cup organic sweet potato
0.5 cup organic carrots
0.5 cup organic parsnips
1 tbsp organic extra virgin olive oil
0.25 tsp sea salt
0.25 tsp organic black pepper
0.5 tsp organic dried rosemary
0.25 tsp organic garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and dice the organic sweet potato, carrots, and parsnips into uniform half-inch cubes.
In a large bowl, toss the root vegetables with 0.5 tablespoons of olive oil, dried rosemary, garlic powder, and half of the salt and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes, or until tender and golden brown.
While the vegetables roast, season the organic chicken breast with the remaining salt and pepper.
Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing.
Plate the sliced chicken alongside the roasted root vegetables and serve immediately.