By Sasha Gordanier
Preheat the oven to 400°F (200°C).
Peel and cut the carrots and parsnips into uniform bite-sized pieces. Place them in a large mixing bowl.
Mince the garlic cloves. Add half of the minced garlic to the bowl with vegetables. Include 1 tablespoon of olive oil, 1 teaspoon of rosemary, 1 teaspoon of thyme, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss well to combine.
Transfer the seasoned vegetables to a baking sheet lined with parchment paper, spreading them out evenly. Roast in the preheated oven for 25-30 minutes until they are tender and lightly caramelized.
Meanwhile, season the boneless chicken breasts with the remaining olive oil, garlic, rosemary, thyme, salt, and black pepper. Ensure they are well coated.
In a large oven-proof skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until they are golden brown.
Transfer the skillet to the oven with the vegetables and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is finishing in the oven, cook the quinoa. Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the quinoa is tender and the water is absorbed.
Once the chicken and vegetables are done, remove them from the oven. Let the chicken rest for a few minutes before slicing.
Serve the sliced herb-roasted chicken alongside the roasted root vegetables and a portion of quinoa. Garnish with additional fresh herbs if desired.
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By Sasha Gordanier
This Dinner Chicken Healthy Gluten-Free recipe is ready in 45 minutes and features Boneless chicken breasts, Carrots, Parsnips and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Peel and cut the carrots and parsnips into uniform bite-sized pieces. Place them in a large mixing bowl.
Mince the garlic cloves. Add half of the minced garlic to the bowl with vegetables. Include 1 tablespoon of olive oil, 1 teaspoon of rosemary, 1 teaspoon of thyme, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss well to combine.
Transfer the seasoned vegetables to a baking sheet lined with parchment paper, spreading them out evenly. Roast in the preheated oven for 25-30 minutes until they are tender and lightly caramelized.
Meanwhile, season the boneless chicken breasts with the remaining olive oil, garlic, rosemary, thyme, salt, and black pepper. Ensure they are well coated.
In a large oven-proof skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until they are golden brown.
Transfer the skillet to the oven with the vegetables and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is finishing in the oven, cook the quinoa. Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the quinoa is tender and the water is absorbed.
Once the chicken and vegetables are done, remove them from the oven. Let the chicken rest for a few minutes before slicing.
Serve the sliced herb-roasted chicken alongside the roasted root vegetables and a portion of quinoa. Garnish with additional fresh herbs if desired.
Calories per Serving: 450
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