Roast Chicken Breast with Roasted Broccoli and Carrots

Ingredients

• 200g Raw chicken breast
• 114g Raw broccoli
• 100g Raw mature carrots
• 5g Extra virgin olive oil

Method

1. 1Preheat your oven to 400°F (200°C). Pat the 200g chicken breast dry with paper towels to ensure even cooking and better browning.
2. 2Season the chicken breast generously on both sides with salt, pepper, and any preferred seasonings (garlic powder, paprika, or herbs work well).
3. 3Heat an oven-safe skillet over medium-high heat. Brush or lightly coat with the 5g olive oil.
4. 4Place the seasoned chicken breast in the hot skillet and sear for 3-4 minutes on each side until golden brown. This locks in the juices and creates a flavorful crust.
5. 5While the chicken sears, cut the carrots into 1-inch pieces and chop the broccoli florets into bite-sized pieces. Lightly toss the vegetables with a pinch of salt and pepper (no additional oil needed).
6. 6After searing the chicken, transfer the skillet to the preheated oven. Arrange the broccoli and carrot pieces around the chicken in the same skillet.
7. 7Roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. The vegetables should be tender-crisp and lightly charred at the edges.
8. 8Remove the skillet from the oven and let the chicken rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
9. 9Plate the chicken breast and arrange the roasted vegetables on the side. Serve immediately while hot.