
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken breast with honey-roasted parsnips and carrots
Paleo, Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 630 Calories/Serving
35 Minutes
Chef Justine’s highlights the sweetness roasted root vegetables with a rosemary and honey glaze. Once the cooking is done, she uses sherry vinegar to make a quick sauce with the fond (that's kitchen-speak for "browned bits") left at the bottom of the pan after searing the chicken.
In your bag
- 8 baby carrots
- Parsnips
- 2-3 shallots
- 1 sprig rosemary
- 1 tablespoon honey
- 2 boneless skin-on chicken breasts
- 1 lemon
- 2 tablespoons sherry vinegar
- Parsnips
- 2-3 shallots
- 1 sprig rosemary
- 1 tablespoon honey
- 2 boneless skin-on chicken breasts
- 1 lemon
- 2 tablespoons sherry vinegar
Nutrition per serving
Calories: 630, Protein: 39 g, Fiber: 10 g, Total Fat: 26 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4.5 g, Cholesterol: 95 mg, Sodium: 720 mg, Carbohydrates: 59 g, Added Sugar: 9 g.
Instructions
Wash produce before use
1
Prep and roast the vegetables
- Rinse and dry the carrots and parsnips. Cut the parsnips lengthwise into eight pieces. Leave the carrots whole.
- Peel the shallots and slice into rings about 1/4-inch thick.
- Chop the rosemary leaves.
2
Prep and cook the chicken
- Season the chicken with salt and pepper.
- Cut half the lemon into thin slices and cut the other half into wedges.
- With your fingers, loosen the skin on the chicken breast and slip the lemon slices underneath.
3
Make the pan sauce
4
Serve