Roasted paprika chicken with parsnip-pear salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Roasted paprika chicken with parsnip-pear salad

Soy-Free, Mediterranean, Paleo, Diabetes-Friendly, Dairy-Free, Gluten-Free

2 Servings, 650 Calories/Serving

20 Minutes

Chicken and parsnips get roasted on a single sheet pan for a fast paleo meal. Then the parsnips pair up with pears and a cinnamon vinaigrette for a wintry side.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic parsnips
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket paprika chicken spice blend (onion powder - sweet paprika - granulated garlic - cumin)
  • 2 to 4 organic celery ribs (about ½ pound total)
  • 2 organic Bartlett or other pears
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket cinnamon vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
Chef's Tip
For easier cleanup, line the sheet pan with foil or parchment paper before adding the parsnips and chicken.

Nutrition per serving

Calories: 650, Protein: 33g (66% DV), Fiber: 13g (52% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 115mg (38% DV), Sodium: 280mg (12% DV), Carbohydrates: 63g (21% DV), Total Sugars: 30g, Added Sugars: 6g (12% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the parsnips

Heat the oven to 425°F.
  • Scrub or peel the parsnips and trim the ends; cut the parsnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On one end of a sheet pan [on 1 sheet pan], toss the parsnips with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer.

2

Prep the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
On the other end of the sheet pan [on a 2nd sheet pan], drizzle the chicken with 1 to 2 teaspoons oil and rub to coat with the paprika chicken spice blend.

3

Roast the parsnips and chicken

Roast, stirring the parsnips and turning the chicken halfway through, until the parsnips are tender and lightly browned, 10 to 12 minutes, and the chicken is cooked through, 15 to 20 minutes. Transfer the parsnips to a medium bowl while the chicken continues roasting.
While the parsnips and chicken roast, prepare the remaining ingredients.

4

Prep the remaining salad ingredients

  • Trim the ends from the celery; cut the celery on the diagonal into 1-inch pieces.
  • Core and cut the pears into ½-inch pieces.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

5

Make the vinaigrette; assemble the salad

In a small bowl, stir together the cinnamon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
To the bowl with the roasted parsnips, add the celery, pears, parsley, and as much vinaigrette as you like and toss to coat; season to taste with salt and pepper.

Serve

Transfer the chicken and parsnip-pear salad to individual plates. Serve any remaining vinaigrette on the side.
Kids Can!
  • Strip the parsley leaves.
  • Stir the vinaigrette.
  • Assemble the salad.