Rosemary Chicken with Parsnip Mash and Broccoli

• 200 g (1 raw boneless skinless chicken breast, cut horizontally into 2 cutlets) — Boneless skinless chicken breast, raw
• 250 g (2 cups peeled 2 cm parsnip pieces) — Raw parsnips
• 150 g (1 2/3 cups broccoli florets) — Raw broccoli florets
• 1 g (1 tsp dried rosemary) — Dried rosemary
• 4 g (1 large garlic clove, finely grated) — Raw garlic
• 14 g (1 tbsp plus 1/2 tsp extra-virgin olive oil, divided) — Extra-virgin olive oil
• 100 g (scant 1/2 cup potable water) — Potable water

Method

1. 1Prepare chicken and vegetablesCut the chicken breast horizontally into two even cutlets, peel and cut the parsnips into 2 cm pieces, separate the broccoli into even florets, and finely grate the garlic.5 minLook for: The chicken cutlets are 1.5 cm thick, the parsnips are evenly cut, and the broccoli florets share a similar size.Safety: Use a separate board for raw chicken and sanitize it before preparing vegetables.
2. 2Boil the parsnipsPut the parsnips and potable water in a small lidded saucepan, bring the water to a boil, then lower the heat and cook covered for 10 minutes.10 minLook for: The parsnip edges are tender but the centers still offer slight resistance.Safety: Open the lid away from steam and keep the saucepan at a controlled boil.
3. 3Steam the broccoliLay the broccoli over the partially tender parsnips, cover the saucepan again, and cook for 5 minutes.5 minLook for: The broccoli is bright and crisp-tender and the parsnips pierce easily.Safety: Lift the lid away from your face and avoid spilling the hot cooking liquid.
4. 4Sear the rosemary chickenWhile the vegetables cook, rub the chicken with rosemary and grated garlic, heat 7 g of the extra-virgin olive oil in a skillet over medium heat, and sear the cutlets for 5 minutes per side.10 min · 165°FLook for: Both chicken cutlets are golden and reach 165°F at the thickest point.Safety: Verify both cutlets reach 165°F before moving them to a clean resting plate.
5. 5Mash the parsnipsMove the broccoli to a clean plate, then mash the parsnips with their measured cooking liquid and the remaining 7 g extra-virgin olive oil for 60 seconds.1 minLook for: The parsnip mash is creamy with a few soft pieces and no free water remains.Safety: Keep the saucepan on a stable heat-safe surface while mashing.
6. 6Rest and plateRest the fully cooked chicken for 3 minutes, then arrange all parsnip mash, broccoli, and both rosemary-garlic cutlets on one dinner plate.3 minLook for: The chicken is juicy after resting, the mash holds a soft mound, and the broccoli retains a slight bite.Safety: Use clean serving utensils and refrigerate leftovers within 2 hours.