Herb-Crusted Chicken Breast with Roasted Beets and Root Vegetables
5.0
(2 reviews)
15min
15min
4
315
Chef's Note
When working with beets, consider wearing gloves to prevent staining your hands. For the most tender chicken, pound the breasts to an even thickness of about 3/4 inch before coating with the herb mixture. This ensures they cook evenly and stay juicy.
Tags
Ingredients
1.5 pounds boneless skinless chicken breasts
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 cloves garlic
1/3 cup panko breadcrumbs
3 tablespoons olive oil
2 medium carrots
2 medium beets
1 small red onion
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- 2
In a small bowl, mix 1 tablespoon olive oil, minced garlic, chopped rosemary, chopped thyme, panko breadcrumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- 3
Pat the chicken breasts dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 4
Brush the chicken with 2 tablespoons Dijon mustard, then press the herb-breadcrumb mixture onto all sides of the chicken.
- 5
In a large bowl, toss the carrots, beets, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 6
Arrange the vegetables around the chicken on the prepared baking sheet.
- 7
Roast in the preheated oven for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- 8
Remove from oven and let the chicken rest for 3-5 minutes before slicing.
- 9
Slice the chicken breasts and serve with the roasted vegetables.
Nutrition Information (per serving)
315
32g
20g
12g
Reviews (2)
Jason S.
10/25/20255/5
Danielle D.
10/9/20255/5
I had low expectations for this meal, but it actually turned out amazingly. The flavour of the crust was delightful and the chicken was super tender. We added some honey and balsamic to the veggies. Amazing flavour to effort ratio on this one. So easy.