Ingredients

  • 2 1/4 pounds parsnips (small, cut into strips)
  • 1 bunch spring onions (trimmed and cut into strips)
  • 4 chicken breasts (small, skin on)
  • 1 teaspoon paprika
  • 2 teaspoons honey
  • 4 tablespoons mild olive oil

Directions

  1. Preheat the oven to 400°F. Scatter the parsnip and onion onto an oiled baking tray and roast for 15 minutes.
  2. Season the chicken breasts and place on top of the vegetables, skin side up. Rub the paprika into the skin. Mix the honey with the oil and a little seasoning and brush over the chicken and vegetables. Bake for about 40 minutes until the chicken is cooked through.
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NutritionView more

470Calories
Sodium7%DV170mg
Fat26%DV17g
Protein55%DV28g
Carbs17%DV51g
Fiber56%DV14g

PER SERVING *

Calories470Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3g15%
Trans Fat
Cholesterol75mg25%
Sodium170mg7%
Potassium1470mg42%
Protein28g55%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber14g56%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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