Rosemary Garlic Chicken Medallions with Roasted Root Vegetables

Name: Rosemary Garlic Chicken Medallions with Roasted Root Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick medallions); 1 pound red potatoes (quartered); 1 pound carrots (peeled and cut into 1-inch pieces); 1 red bell pepper (cored, seeded, and chopped into 1-inch pieces); 4 clove garlic (minced); 2 tablespoon fresh rosemary (chopped); 4 tablespoon olive oil; 2 tablespoon balsamic vinegar; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Juicy chicken breast medallions seasoned with fresh rosemary and garlic, roasted with colorful root vegetables until tender and lightly caramelized.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $3.98/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick medallions)
1 pound red potatoes (quartered)
1 pound carrots (peeled and cut into 1-inch pieces)
1 red bell pepper (cored, seeded, and chopped into 1-inch pieces)
4 clove garlic (minced)
2 tablespoon fresh rosemary (chopped)
4 tablespoon olive oil
2 tablespoon balsamic vinegar
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine quartered red potatoes, 1-inch pieces of carrots, and chopped red bell pepper. Add 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated. Spread vegetables in a single layer on one side of the prepared baking sheet.
In the same bowl (no need to wash), combine chicken breast medallions with the remaining 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 2 cloves minced garlic, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Arrange chicken in a single layer on the other side of the baking sheet.
Roast for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and slightly caramelized. Flip vegetables halfway through cooking for even browning.
Serve hot, dividing the chicken medallions and roasted vegetables among four plates.

Notes

Ensure chicken and vegetables are in a single layer on the baking sheet for best roasting results. Overcrowding can lead to steaming instead of roasting.

Nutrition (per serving)

Calories: 485
Protein: 51.2 g
Carbohydrates: 38.5 g
Fat: 16.5 g
Fiber: 7.3 g
Sodium: 820 mg
Saturated Fat: 2.8 g
Sugar: 7.1 g
Cholesterol: 125 mg