Parsnip with broccoli, olives & lemon chicken from the oven
Parsnip with broccoli, olives & lemon chicken from the oven
465kcal Per person
28g Protein
30g Carbs
26g Fat
13g Fiber
Ingredients
- 1 parsnip
- 3 cups broccoli florets (frozen) (213 g)
- 1 squeeze lemon juice (5 ml)
- 1 clove garlic (5 g)
- 1 teaspoon oregano, dried (2 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces chicken breast (84 g)
- 5 olives
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Wash and scrub the parsnip. Cut the parsnip into equal strips. Allow the broccoli florets to thaw slightly. Squeeze the garlic clove and mix it in a small bowl with the oregano, half of the oil and some lemon juice. Place the chicken breast in a small baking dish and coat the chicken with this mixture.
- Line a baking tray with parchment paper on one side. Place the parsnip and broccoli on the tray. Distribute the olives among them. Drizzle with the remaining half of the oil. Season everything with salt and pepper. Place the bowl with the chicken breast on the rack, slide the rack into the oven and bake for 20 minutes until cooked and golden brown.
- Serve the parsnip, broccoli and olives with the lemon chicken on a plate.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Equally delicious with sweet potato instead of parsnip.
2. Also, try using a fresh lemon and add some lemon zest to the marinade for the chicken.
