Herb-Roasted Chicken Breast with Baby Potatoes and Broccoli

This delightful dish features tender herb-roasted chicken breast paired with crispy baby potatoes and vibrant broccoli. The addition of sautéed red cabbage and leek adds a creative touch, enhancing the dish with a mild sweetness and beautiful color. Perfect for a hearty dinner while respecting traditional cooking methods and flavor profiles.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 cup red cabbage, thinly sliced
• 1 leek, cleaned and sliced
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, salt, pepper, and half of the thyme. Spread them on a baking sheet.
3. Season the chicken breasts with salt, pepper, garlic powder, and the remaining thyme. Drizzle with 1 tablespoon of olive oil and place them on the same baking sheet as the potatoes.
4. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the potatoes are golden brown and tender.
5. While the chicken and potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leek and sauté until softened, about 3-4 minutes.
6. Add the red cabbage to the skillet and sauté for another 5-7 minutes until tender. Drizzle with balsamic vinegar and season with salt and pepper.
7. In the last 5 minutes of roasting, add the broccoli florets to the baking sheet to roast alongside the chicken and potatoes.
8. Serve the herb-roasted chicken with baby potatoes, broccoli, and the sautéed red cabbage and leek mixture for a colorful, nutritious meal.