Name: Chicken with roasted root vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3/4 medium russet potato, cut into 1-inch chunks; 1 1/2 medium carrots, peeled and cut into 1-inch chunks; 2.5 oz parsnips, peeled and cut into 1-inch chunks; 1 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes, carrots, and parsnips with the olive oil, rosemary, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes.
Stir the vegetables and spread them back into a single layer. Roast for 15 minutes more.
While the vegetables continue to roast, place the chicken between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound it to a uniform 3/4-inch thickness. Season both sides with the remaining salt and pepper.
Mist a 12-inch skillet with cooking spray and set over medium-high heat. When the pan is hot, add the chicken and press down gently. Cook without moving for 5 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
When the vegetables have roasted for 30 total minutes, stir in the minced garlic. Roast for 5 minutes more until the vegetables are tender and the garlic is fragrant.
Remove the vegetables from the oven. Let the chicken rest for 5 minutes before serving it alongside the roasted root vegetables.

Nutrition

Ingredients

Instructions

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