Name: Thyme chicken with roasted beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 1-inch thickness; 12 oz beets, peeled and cut into 3/4-inch wedges; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Ingredients

9 items

8 oz boneless skinless chicken breast, pounded to 1-inch thickness
12 oz beets, peeled and cut into 3/4-inch wedges
1 tbsp extra virgin olive oil
2 tsp lemon juice
2 cloves garlic, minced
1 tsp dried thyme
¾ tsp salt
½ tsp black pepper
1½ tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, and half the salt and pepper. Place the beet wedges on a half-sheet pan and toss with half of the oil mixture and the remaining salt. Spread in a single layer and roast for 15 minutes.
While the beets roast, season the chicken with the remaining oil mixture. Move the beets to one side of the pan and place the chicken on the other side. Roast for 18 to 22 minutes until the beets are fork-tender and the chicken is opaque in the center. If the chicken finishes first, move it to a plate to rest while the beets finish. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice. In a small bowl, combine the chopped parsley with all but 1 teaspoon of the lemon juice and toss with the chicken. Drizzle the reserved 1 teaspoon lemon juice over the roasted beets. Plate the beets, top with the sliced chicken, and spoon any pan juices over the top.

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Ingredients

Instructions

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