Chicken breast with apricot and parsnip veg

Chicken breast with apricot and parsnip veg. A dinner from the frying pan that cleverly combines sweet fruit with quality protein.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 40 g
• Fat: 12 g
• Carbs: 22 g

Ingredients

• 350g chicken breast fillet
• 300g parsnips
• 4 apricots
• 2 tbsp olive oil
• 1 sprig of rosemary

Method

You’ll need: frying pan · chopping board · knife

1. Peel the earthy parsnips with a vegetable peeler and cut them into thick, diagonal slices.
2. Wash the fresh apricots, halve them, remove the stones and cut them into wedges.
3. Cut the raw chicken breast fillet into even cubes and sear it all over in the hot olive oil.
4. Add the parsnip slices and the rosemary sprig to the pan and fry everything for about ten more minutes.
5. Shortly before the end, add the apricot wedges, let them warm through slightly and season everything generously.

Good to know

Chicken doesn't have to taste boring. With root veg and warm fruit, the classic becomes a real flavour wonder.

Swaps

Parsnips → carrots (if parsnips aren't in season, carrots give a similarly sweet flavour).

Cooking tips

Only fry the fresh apricots very briefly. Otherwise they immediately collapse into mush and lose their texture.

Storage

You can easily cook the dish in advance and gently reheat it in the microwave the next lunchtime.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes