This dish features juicy pan-seared chicken breast, a roasted mix of sweet potatoes and carrots, and a savory broccoli–cauliflower sauté. Comforting, healthy, and perfect for meal prep too!
Ingredients
For the Chicken
1 chicken breast, sliced or butterflied
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tbsp chopped parsley
Salt & pepper to taste
For the Roasted Sweet Potatoes & Carrots
1 medium sweet potato, cut into sticks
2 medium carrots, cut into sticks
1 tbsp olive oil
½ tsp paprika
½ tsp dried thyme
Pinch of salt
For the Broccoli & Cauliflower Mix
1 cup broccoli florets
1 cup cauliflower florets
½ onion, thinly sliced
1 tbsp olive oil
Salt & pepper
Optional: ½ tsp garlic powder
Directions
Roast the Sweet Potatoes & Carrots
Preheat oven to 200°C (400°F).
Toss the vegetables with olive oil, paprika, thyme, and salt.
Spread on a baking sheet and roast 20–25 minutes until golden and tender.
Cook the Chicken
Season with garlic powder, paprika, parsley, salt, and pepper.
Heat olive oil in a skillet on medium-high.
Cook chicken for 4–6 minutes per side until golden and juicy.
Sauté the Broccoli & Cauliflower
Heat oil in a pan.
Add onions and cook until soft.
Add broccoli and cauliflower; season with salt, pepper, and garlic powder.
Cook for 6–8 minutes until veggies are tender but not mushy.
Assemble the Plate
Add chicken breast, roasted veggie sticks, and the broccoli–cauliflower sauté.
Serve warm and enjoy a balanced, nourishing meal!
Prep Time: 10 min
Cooking Time: 25 min
Total Time: 35 min
Kcal: ~560 per serving
Servings: 1