Parsnip with bacon-wrapped chicken & spinach
Parsnip with bacon-wrapped chicken & spinach
618kcal Per person
32g Protein
17g Carbs
47g Fat
10g Fiber
Ingredients
- 1 parsnip
- 1 clove garlic (5 g)
- ½ teaspoon oregano, dried (1 g)
- 3 tablespoons olive oil (45 ml)
- 3 ounces chicken breast (84 g)
- 3 slices bacon
- 6 ounces spinach (168 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Wash and scrub the parsnip. Cut the parsnip into equal strips. Press the garlic.
- In a small bowl mix half of the garlic with oregano and ⅓ of the oil.
- Coat the chicken breast with the garlic oil and wrap the slices of bacon around it. Secure with a toothpick if necessary.
- Line half of a baking rack with parchment paper. Place the parsnip on it and toss with ⅓ of the oil.
- Place the chicken breast in a small oven dish and place it on the rack as well. Season everything with salt and pepper. Slide the rack into the oven and bake for 20 minutes until cooked through and golden brown.
- Heat the remaining oil in a pan and stir-fry the remaining garlic and spinach until it wilts.
- Serve the parsnip with chicken and spinach on a plate.
Requisites:
- Rack lined with parchment paper
Tip van FitChef
Replace the parsnip with sweet potato fries or carrot.
