Name: Chicken with roasted beets and carrots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 5 oz beets, peeled and cut into 3/4-inch wedges; 2 1/2 medium carrots, peeled and cut into 1-inch chunks; 2 tsp olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

437 calories

Protein: 49g; 44% of calories
Carbs: 30g; 27% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
5 oz beets, peeled and cut into 3/4-inch wedges
2½ medium carrots, peeled and cut into 1-inch chunks
2 tsp olive oil
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the beets and carrots with half the olive oil, half the salt, and half the black pepper. Spread them into a single layer.
Roast the vegetables for 20 minutes. Meanwhile, rub the chicken breast with the remaining olive oil, thyme, and the rest of the salt and pepper.
Move the vegetables to the sides of the pan and place the chicken breast in the center. Roast for 20 minutes until the chicken is cooked through and the beets are tender when pierced with a knife tip. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the roasted vegetables and toss to combine before serving.

Nutrition

Ingredients

Instructions

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