Roasted Chicken Breast With Mixed Vegetables

1. 1

   Preheat the oven to 325u00b0F. Blanch the carrot in boiling salted water for 3 mins. Add the broccoli and blanch for another 2 mins.

2. 2

   Heat a frying pan and dry fry the almonds for 3 mins, or until golden brown. Remove from the pan and set aside.

3. 3

   Season the chicken. Heat the oil in a frying pan and cook the chicken, turning, for 3-5 mins, until browned all over. Transfer to a roasting pan and roast for 8 mins.

4. 4

   Remove from the oven, add the carrot and broccoli to the pan and toss in the hot fat. Add the stock and season to taste.

5. 5

   Remove the chicken from the pan and allow to rest for 5 mins. Slice and arrange on a plate along with the vegetables and pan juices. Sprinkle with the almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.