Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta

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Makes: 6 servings adjust

Directions

Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • 3 Chicken Breasts, 6-ounce skin-on, boneless chicken breast

Step 1

Preheat oven to 425F. Heat 2 Tablespoons oil in an ovenproof skillet over medium-high heat. Season the chicken with salt and pepper, and place in the skillet, skin side down. Cook for 5 minutes, turn flip over and cook for 2 more minutes. Finish cooking in the oven until done, about 12 minutes. Let sit for at least 5 minutes before slicing.

Ingredients

  • 1 pound Baby Carrots

Step 2

Cook carrots in a sauce pot of salted boiling water for 1 minute. Shock in ice cold water and drain. Toss with 1 Tablespoon oil, season lightly with salt and pepper and place on a baking sheet. Roast in the oven for 15 minutes.

Ingredients

  • 1 pound Beet

Step 3

Place the beets in a sauce pot of cold water. Bring to a boil, add a half teaspoon of salt and simmer until the beets are tender, about 20 minutes. Strain and peel (It is easiest to peel the beets while they are still warm). Toss the beets in 1 Tablespoon oil. Place on a baking sheet and roast in the oven for 15 minutes.

Ingredients

  • 1 teaspoon Dijon Mustard
  • 1 cup Extra Virgin Olive Oil
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Sherry Vinegar
  • 1 tablespoon Fresh Mint, chopped
  • 1 teaspoon Cumin Seed, toasted

Step 4

In a small bowl, whisk together the mustard and the remaining 1 cup oil. Add the lemon juice and vinegar. Add the cumin seed, mint, salt and pepper.

Ingredients

  • 1 cup Flat Leaf Parsley, pulled
  • 1 pound Crumbled Feta Cheese

Step 5

In a large bowl, combine the carrots, beets, feta, parsley and vinaigrette. To serve, place the salad on each plate and top with the sliced chicken.
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