Home › Recipes › High-protein chicken and parsnip traybakeHigh-protein chicken and parsnip traybake High-protein chicken and parsnip traybake with lemon and rosemary. An easy dinner where the root veg brings complex carbohydrates and only a little fat.
At a glance Serves 2 Prep time: 10 min Cooking time: 25 min Total time: 35 min Calories: 420 kcal per serving Protein: 42 g Fat: 14 g Carbs: 30 g Ingredients 350g chicken breast fillet 400g parsnips 1 onion 2 tbsp olive oil 1 unwaxed lemon 1 sprig of rosemary Method You’ll need: oven · baking tray · chopping board · knife
Peel the parsnips and cut them into thick chips, and cut the onion roughly into thick wedges. Cut the chicken breast fillet into evenly thick pieces and strip the needles from the fresh rosemary sprig. Squeeze the juice from half the lemon, mix it with the olive oil and toss the meat and veg in it. Spread everything out on a baking tray with plenty of space in between and sprinkle a generous pinch of salt over the top. Roast the tray in a hot oven at 200 °C (180 °C fan) for twenty-five minutes, until the parsnips are soft and the chicken is lightly browned. Good to know Parsnips taste pleasantly sweet after roasting. That sweetness goes brilliantly with the fresh acidity of the lemon and the lean meat.
Swaps Parsnip → sweet potato (sweet potatoes give a similar texture on the tray and bring even more colour).
Cooking tips Make sure the meat and veg don't sit on top of each other. If you pile them up, they just steam in their own juices instead of roasting.
Storage Kept chilled, the meat lasts for about three days and is great to prepare ahead for quick lunches.
Allergens Completely gluten-free, lactose-free and nut-free.
Dairy-free recipes
