Breaded Sage Chicken with Easy Roast Vegetables

Name: Breaded Sage Chicken with Easy Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Sweet Potato, Ends Cut Off, Then Cut The Remaining Potato Into Wedges; 3 whole Small Carrots, Peeled, Stem And Tip Cut Off; Sea Salt And Freshly-ground Black Pepper, To Taste; ⅛ teaspoons Cayenne Pepper; 2 Tablespoons Vegetable Oil, Plus More As Needed; 1 whole Boneless Skinless Chicken Breast; 1 whole Egg; 1/2 cups Good-quality Breadcrumbs; 3 whole Sage Leaves, Roughly Chopped; 1 Tablespoon Freshly Squeezed Lemon Juice

Servings: persons

1
1.
2
Preheat oven to 425 degrees F/218 degrees C. 2.
3
On a lined baking sheet, toss sweet potato wedges and carrots with sea salt, pepper, cayenne pepper, and 1 tablespoon vegetable oil.
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Roast in the preheated oven until vegetables are tender and can be easily pierced with a fork, about 45-50 minutes.
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3.
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Meanwhile, prepare the chicken: wrap chicken breast in cellophane wrap, and beat it with your fist or a mallet until it is a uniform 1/2-inch or 1-cm in thickness.
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4.
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Place egg in a small shallow bowl and beat until combined.
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Spread breadcrumbs in another shallow bowl.
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5.
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Place chicken breast into the egg bowl and cover both sides with egg.
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Sprinkle top side with salt, pepper, and half of the sage leaves.
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6.
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Transfer chicken to breadcrumb bowl, sage-side down.
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Sprinkle the top side of chicken with salt, pepper, and remaining sage leaves.
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Cover both sides of the chicken with breadcrumbs to coat.
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7.
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Heat remaining oil in a skillet over medium-high heat.
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Once hot, place chicken in skillet and cook until done, about 4-5 minutes per side, adding additional oil if necessary (you dont want anything to smell like its burning).
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If chicken still isnt cooked through, cover skillet and continue to cook for 2 minutes.
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8.
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Transfer chicken and vegetables to a plate and keep warm with foil or covered with another plate.
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Reduce heat under the skillet to low and add lemon juice, scraping up any browned bits.
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Simmer for 15 seconds, then pour sauce over chicken and vegetables.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Sweet Potato, Ends Cut Off, Then Cut The Remaining Potato Into Wedges, 3 whole Small Carrots, Peeled, Stem And Tip Cut Off, Sea Salt And Freshly-ground Black Pepper, To Taste, ⅛ teaspoons Cayenne Pepper, and more.

Yes, Breaded Sage Chicken with Easy Roast Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!