Name: Pan-Seared Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz raw chicken breast; 1 medium raw potato; 0.5 cup raw carrots; 0.5 cup raw broccoli; 1 tbsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Ingredients

9 items

10 oz raw chicken breast
1 medium raw potato
½ cup raw carrots
½ cup raw broccoli
1 tbsp olive oil
1 clove garlic
¼ tsp sea salt
¼ tsp black pepper
1 tsp fresh parsley

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C).
Dice the raw potato and carrots into 1-inch cubes.
On a parchment-lined baking sheet, toss the potatoes and carrots with 0.5 tbsp of olive oil and half of the sea salt and black pepper.
Roast the root vegetables for 15 minutes, then add the raw broccoli florets to the tray and roast for an additional 10 minutes until all vegetables are tender and slightly browned.
While the vegetables are roasting, season the raw chicken breast with the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
Add the minced garlic to the pan during the final minute of cooking, tossing it in the pan juices to release its aroma without burning.
Plate the chicken alongside the roasted vegetables and garnish with chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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