Name: Alkaline Roasted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Carrots; 1 cup Parsnips; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried rosemary; 1 tsp Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

568 calories

Protein: 56g; 40% of calories
Carbs: 39g; 27% of calories
Fat: 21g; 33% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.
Mince the garlic cloves.
Place the chicken breast and sliced vegetables on the baking sheet.
Drizzle the olive oil and lemon juice over the chicken and vegetables.
Sprinkle with dried rosemary, minced garlic, sea salt, and black pepper.
Toss the vegetables to coat and flip the chicken to ensure even seasoning.
Roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.
Let the chicken rest for 5 minutes before slicing it into strips to serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes