Roasted Chicken Breast With Mixed Vegetables - cooking recipe

Ingredients

1 None carrot, peeled and sliced
4.5 oz broccoli, cut into florets
1 oz flaked almonds
1 None boneless chicken breast (about 7 oz)
1 tsp oil
2 tbsp vegetable stock, heated

Preparation

Preheat the oven to 325\u00b0F. Blanch the carrot in boiling salted water for 3 mins. Add the broccoli and blanch for another 2 mins.
Heat a frying pan and dry fry the almonds for 3 mins, or until golden brown. Remove from the pan and set aside.
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.
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.
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.