Chicken Breast with Sweet and Spicy Parsnips
Chicken Simple Recipes Budget Recipes Vegetables Meat Dishes Gluten-Free Recipes
Parsnip... doesn't appear in our menu as often as it deserves. It's aromatic, but when baked in the oven, its flavor and sweetness intensify. The combination of sweet and spicy makes roasted parsnip an irresistible side dish. I know this because at the end, not a single slice of parsnip was left on the plate - I could have easily made a double portion.
Ingredients
250 g chicken breast
500 g parsnips (3 medium pieces)
salt, black pepper
Glaze
1 large garlic clove
4 teaspoons honey
2 teaspoons hot chili paste
2 tablespoons olive oil
salt
Servings: 2
Calories: 1034 cal total
Carbs: 63 total; Protein: 77.5 total
How to prepare chicken breast with sweet and spicy parsnips
- For the glaze, crush the garlic in a mortar with a little salt until it becomes a paste. Add the remaining ingredients and mix well with the pestle until homogeneous.
- Peel the parsnips - easiest with a vegetable peeler. Cut lengthwise into 4 or 6 pieces (depending on size, the pieces shouldn't be too thin). From each slice, cut off the inner part which is usually fibrous (you can easily see the color difference to know how much to cut).
* Try to buy young parsnips - if they're very large or old, chances are they'll be entirely fibrous, not just in the middle - In a pot, bring plenty of salted water to a boil. When boiling, add the parsnips and boil for 3 minutes from when it returns to a boil. Drain the parsnips.
- Sprinkle the parsnip pieces with salt and then mix with 2 tablespoons of the glaze prepared in step 1.
- Arrange the slices on a baking tray lined with parchment paper, spread out as much as possible. Place the tray in the oven preheated to 220°C (425°F) for 15 minutes (with extra browning program if you have it, otherwise top-bottom heat). Leave until nicely browned in places (some tips will be slightly charred, that's okay).
- Remove the parsnips to a bowl and mix while still hot with another generous tablespoon of glaze.
Place the parsnips on the serving platter. - While the parsnips are in the oven, cut the chicken breast into wide strips, season only with salt and black pepper, and drizzle 1/2 tablespoon of oil over them. Massage well.
- Heat a grill pan (or a pan with a thick bottom) well and place the chicken slices in it. Cook for 2 minutes per side. Place the chicken next to the parsnips and using a silicone brush, coat the chicken pieces with the remaining glaze.
- Serve warm, with a simple salad on the side (I used Romaine lettuce and avocado cubes, drizzled only with lemon juice).
