Here is a unique recipe that can be thrown in the oven for 30 minutes! You are not required to stand over the stove to create this dish. It includes your protein, sides, and starch all in one recipe. Quick, simple, and unforgettable.
Parsnips are a high fiber, overlooked vegetable. Parsnips have significant amounts of calcium, magnesium, potassium K, folate, phosphorus, and vitamin K, C, and E. They are a superfood that will become a beloved addition to your life. They are very similar to carrots, but tend to be a bit sweeter. Because parsnip and carrots are so similar, they are easily swappable in almost every recipe. With how delicious parsnips are, it is easy to forget their nutrient dense characteristics. Click Here for more nutritional information.
Alternative Ingredients
Chicken Breast – boneless chicken thighs, salmon (roast vegetables alone for 15 minutes then add salmon for another 11-15 minutes if swapping for salmon)
Diced tomatoes – crushed tomatoes, fire roasted diced tomatoes
Parsnips – sweet potatoes, carrots, butternut squash, rutabaga
potatoes – cauliflower, radishes, any potato variety
Looking for an added topping?
Scatter 1/4 cup of toasted walnuts
Sprinkle parmesan cheese
Garnish with fresh chopped basil
Root vegetable doneness hack!
If your parsnips and potatoes are easily pierced with a fork, they are more than likely done. If you are having trouble getting your fork through the vegetables let them cook for more time. The parsnips were a bit firm when I made this recipe. To ensure they are soft and perfect make them small, between a quarter inch and a half in big.
Storing and reheating
Store in an air-tight container in the fridge. This will last about 3-4 days.
Microwave for 2-3 minutes, or until heated through.
If opting to reheat in the oven, preheat your oven to 350° F. Arrange the food in a single layer in an oven-safe dish. Heat for 10–15 minutes until warmed through.
Roasted Balsamic Chicken, Parsnips, and Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees. Peel and cut your parsnips into 1/4 – 1/2 inch pieces and set aside. Quarter your small red potatoes by cutting them in half, then cutting both halves in half again. A photo is shown above that demonstrates the sizes I had when I made this dish.
- Grab your 9×13 casserole dish, or really any dish that is oven safe and large enough. Pour in your can of diced tomatoes, garlic powder, black pepper, salt, basil, and thyme. Stir together. Add your parsnips and potatoes and stir until everything is evenly coated. I tossed everything into the dish as I was cutting, I found this to be the easiest and most time efficient method. Spread evenly across your casserole dish.
- Mix together your chicken breast coating. Cut your chicken breasts in half long ways, especially if your package only includes 2 breasts. The thickness of the breasts changes the cook time, creating 4 evenly thick breasts ensures nothing is going to be too dry or undercooked. Pat your chicken dry, then rub the chicken breast coating onto your chicken. Nestle your chicken into the casserole dish so that the tops are showing but your sides and bottom are submerged into the sauce.
- Place this in your oven for 30 minutes, or until your chicken temperature reads 165 degrees Fahrenheit and your potatoes are fully cooked. You will know it is done when the vegetables are soft, everything looks juicy and bubbly, and the chicken as changed to a pale tan color. Use a slotted spoon to scoop onto your plate. Garnish with balsamic glaze and feta.
