Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta

Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta
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By Hugh Acheson

INGREDIENTS:

• 3 6-ounce skin-on, boneless chicken breasts
• 1 cup plus 3 Tablespoons extra virgin olive oil
• Salt and pepper
• 1 pound baby carrots
• 1 pound baby beets
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 teaspoons sherry vinegar
• 1 teaspoon toasted cumin seed
• 1 Tablespoon finely chopped mint
• � pound crumbled feta (Chef Acheson prefers Valbreso)
• 1 cup pulled flat leaf parsley leaves

METHOD:

Preheat oven to 425�F. 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.

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

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 � Tablespoon oil. Place on a baking sheet and roast in the oven for 15 minutes.

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.

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.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 20 minutes

Cook time: 25 minutes

Round Out the Meal:
With leek whipped potatoes.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Vinho Verde.