Whether you have been sticking to your healthful eating habits or will need a reset for your weeknight meal options, this straightforward chicken breast dish is here to enable. With the electricity of root greens, olive oil, garlic, and a tiny Dijon mustard, you have transformed your chicken breast possibilities from unfortunate and bland to enjoyable and gratifying. This recipe consists of adequate rooster for you to take pleasure in the leftovers in tomorrow’s not-unhappy-at-all desk salad. (By the way, in this article are some genius ways to spice up your lunchtime salad.)
Once you’ve gathered your chopped sweet potato, beet, and parsnip (or whichever assortment of root veggies you like), toss them all in olive oil and year them. Unfold them on a baking sheet, pop them in the oven alongside the hen, and roast everything for 25 minutes. Voilà—your dinner awaits! Points for both equally the pretty greens on the plate and the clean elements to continue to keep you feeling happier and healthier for the rest of the 7 days.
Lemon Rooster with Roasted Root Veggies
Would make 1 serving (with more hen for leftovers)
2 hen breasts, about 4 ounces each and every
1 small sweet potato, reduce into 1-inch cubes
1 modest beet, reduce into 1-inch cubes
1 massive parsnip, slice into 1-inch cubes
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 black pepper
1 lemon zest and juice
1 clove garlic, minced
2 teaspoons Dijon mustard
- Preheat oven to 400°F. In a bowl, toss sweet potato, beet, and parsnip with oil, salt, and pepper, and location on parchment-lined baking sheet.
- Blend lemon juice, zest, garlic, and mustard. Place rooster into a little baking dish and increase lemon combination to coat hen on all sides.
- Roast veggies and rooster for about 25 minutes, till veggies are tender and chicken is 165°F. (Help you save 50 % the rooster for tomorrow’s lunch.)