Pan roasted Chicken and Vegetables

Pasture raised, organically fed chickens are usually left free to peck at grass and bugs. Their meat will be leaner and more flavorful. Pasture raised chicken meat has a healthier composition that is higher in vitamins, minerals, and omega 3 fatty acids than its conventional counterpart.

    This combination does not exist.

    Salted Butter 10.0 grams

    Salted Butter

    Potato 150.0 grams


    Garlic 5.0 grams


    Broccoli 150.0 grams


    Fresh Thyme 5.0 grams

    Fresh Thyme

    Chicken Stock By Let's Cook 25.0 ml

    Chicken Stock By Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 337.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 27.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince
    - Thyme: wash and dry
    - Potatoes: cut into small cubes
    - Broccoli: cut into florets.
    : Cook the Chicken and the Sauce
    Heat some oil in a pan. Season the chicken with salt and pepper. Set the flame / heat to medium setting, place the chicken in the pan carefully once the pan is hot enough. Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes. Once it’s done, take it off the pan put aside to rest.

    In the same pan, sauté the minced garlic in the remaining oil. Once the garlic becomes translucent then add the chicken stock and let it reduce by 1/3. Then lower the heat, add the butter and thyme. Check for seasoning.
    : Finish, Plate and Serve
    Bring some water to the boil. Add some salt to the water and then start blanching the vegetables. Make sure there is enough water to cover the vegetables by about 1 cm.
    - Add the potatoes
    - After 5 minutes add broccoli.
    Let them boil for another 5 minutes. Then drain out the water immediately

    The next step is optional but it does add a nicer dimension of flavour. Heat some oil in a pan. Once it is hot enough; carefully grill the vegetables for 1 to 2 minutes. Make sure the vegetables are dry thoroughly first, otherwise hot oil will splutter all over.

    Plate and Serve:
    Plate the chicken, pour the sauce over it and serve with the vegetables.