1. Preheat your oven to 200°C.
2. Peel and dice the beet and sweet potato into uniform chunks; in a bowl, toss them with olive oil, finely minced garlic, and chopped rosemary.
3. Spread the vegetables on a baking tray and roast in the oven for about 25 minutes until tender.
4. Meanwhile, season the chicken breast lightly and pan-sear it over medium heat for 8-10 minutes until golden and thoroughly cooked.
5. In a small saucepan, warm the navy beans and lightly mash them to create a smooth purée.
6. Plate the roasted vegetables alongside the chicken and add a side of navy bean purée, finishing with an extra drizzle of olive oil and a sprinkle of rosemary.

Summary

This adult-friendly lunch combines lean protein with nutrient-dense vegetables and a creamy navy bean purée for a balanced meal.

Storing Options

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Potential Allergies

This recipe contains chicken and beans; individuals with allergies to poultry or legumes should exercise caution.

Side Effects

Garlic and rosemary may cause mild digestive sensitivity for some, so adjust seasoning as needed.