Chicken Breasts With Almond Pesto And Roasted Parsnips Recipe

Name: Chicken Breasts With Almond Pesto And Roasted Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ tbsp olive oil; 1 None lemon, zested and juiced; 3 sprigs fresh rosemary, needles removed; 1 2/3 lb small parsnips, peeled, cut in half lengthwise; 2 None chicken breasts; 4 tbsp ground almonds; 1/3 cup poppy seeds; 3 None red chilies, deseeded, finely chopped; 1 clove garlic, peeled and finely chopped; 6 sprigs fresh flat-leaf parsley, finely chopped

Servings: persons

⅓ tbsp olive oil
1 None lemon, zested and juiced
3 sprigs fresh rosemary, needles removed
1 2/3 lb small parsnips, peeled, cut in half lengthwise
2 None chicken breasts
4 tbsp ground almonds
1/3 cup poppy seeds
3 None red chilies, deseeded, finely chopped
1 clove garlic, peeled and finely chopped
6 sprigs fresh flat-leaf parsley, finely chopped

1
Preheat oven to 350u00b0F. Mix 3 tbsp oil, 1/2 the lemon juice, and the rosemary in a bowl, and season. Place the parsnips in a roasting pan and coat with the marinade. Bake for 10 mins.
2
Meanwhile, heat 2 tbsp oil in a large nonstick frying pan. Sear the chicken breasts skin side down for 4 mins, turn and sear the other side for 4 mins. Season. Add to the roasting pan with the parsnips and bake for another 15 mins.
3
Meanwhile, make the pesto. Mix 1/2 cup oil, almonds, poppy seeds, chilies, garlic, parsley and remaining lemon juice in a bowl or blender. Season.
4
To serve, slice the chicken and serve with parsnips and pesto.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ tbsp olive oil, 1 None lemon, zested and juiced, 3 sprigs fresh rosemary, needles removed, 1 2/3 lb small parsnips, peeled, cut in half lengthwise, and more.

Yes, Chicken Breasts With Almond Pesto And Roasted Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Almond Pesto And Roasted Parsnips

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