If using chicken, pat dry and season with seasoning blend. In Step 2, roast beet, 10 minutes, then roast beet and carrot together until tender, 18-20 minutes. While vegetables roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.