Charred Chicken Breast with Roasted Sweet Potato, Green Beans, and Brussels Sprouts

Headnote

This dish is built on contrast: lean, well-seasoned chicken with the sweetness of roasted potato and the green bitterness of brassicas. The vegetables are cooked to retain structure, then brought together with olive oil, garlic, and black pepper for a clean, composed finish. It is a precise plate, grounded in restraint and balance.

Recipe essentials

Dish category: Main course

Cuisine or origin: Contemporary European

Course type: Lunch or dinner

Yield: 1 serving

Serving size: 320 g

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Difficulty: Moderate

Equipment

1 baking tray

1 heavy skillet or grill pan

1 mixing bowl

1 chef’s knife

1 cutting board

1 pair of tongs

1 instant-read thermometer

Ingredients

Chicken

170 g chicken breast

6 g olive oil

2 g salt

1 g black pepper

Roasted vegetables

90 g sweet potato, peeled and cut into 20 g pieces

45 g Brussels sprouts, trimmed and halved

30 g green beans, trimmed

8 g olive oil

2 g garlic, finely grated

2 g salt

1 g black pepper

Method

1. Heat the oven to 220°C. Place the baking tray in the oven to warm for 5 minutes; a hot tray helps the sweet potato and Brussels sprouts begin browning immediately.

2. Toss the sweet potato and Brussels sprouts with 8 g olive oil, garlic, 2 g salt, and 1 g black pepper. Spread them in a single layer on the hot tray and roast for 12 minutes.

3. Add the green beans to the tray, turn the vegetables carefully, and continue roasting for 8 to 10 minutes. The sweet potato should be tender at the center with browned edges, the Brussels sprouts deeply colored and just yielding, and the green beans bright, lightly blistered, and still firm.

4. While the vegetables roast, pat the chicken breast dry. Rub it with 6 g olive oil, then season with 2 g salt and 1 g black pepper.

5. Heat a skillet or grill pan over medium-high heat until very hot. Sear the chicken for 4 to 5 minutes on the first side, then turn and cook for 3 to 4 minutes on the second side. Reduce the heat if the surface darkens too quickly.

6. Continue cooking, turning once more if needed, until the thickest part of the chicken reaches 74°C. Remove from the pan and rest for 5 minutes; the flesh should remain juicy and slice cleanly.

7. Slice the chicken across the grain into even pieces. Toss the roasted vegetables lightly to redistribute the garlic and oil before plating.

Plating and serving

Arrange the sweet potato, Brussels sprouts, and green beans in a compact base. Lean the sliced chicken breast over the vegetables so the browned surface remains visible. Finish with the pan juices or roasting oil from the tray, keeping the plate composed and uncluttered.

Professional notes

Cut the sweet potato in uniform pieces so it roasts at the same rate as the Brussels sprouts.

Do not overcrowd the tray; contact with the hot surface is essential for proper caramelization.

Resting the chicken is non-negotiable if the meat is to remain supple and cleanly sliced.