Grilled Chicken and Roasted Carrot and Parsnip Salad with Honey Mustard Dressing

This Grilled Chicken and Roasted Carrot & Parsnip Salad is an easy yet delicious meal that is packed full of flavor! The combination of grilled chicken, roasted vegetables, and honey mustard dressing make this salad irresistible! It’s perfect for lunch or dinner!

Cooking Equipment:

Baking sheet, parchment paper, grill pan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Carrots, Parsnips, Honey Mustard Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 boneless skinless chicken breasts

2 carrots, peeled and cut into 1/2 inch slices

2 parsnips, peeled and cut into 1/2 inch slices

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons honey mustard dressing (store bought or homemade)

Cooking Instructions:

Preheat oven to 375°F.

Place the carrots and parsnips on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 20 minutes or until tender.

Meanwhile, heat a grill pan over medium heat. Season the chicken breasts with salt and pepper on both sides. Grill for 5 minutes per side or until cooked through.

In a large bowl combine the roasted vegetables with the grilled chicken breasts. Drizzle with honey mustard dressing and toss to combine. Serve warm or cold.

Nutrition:

Calories: 456; Fat: 18g; Carbohydrates: 32g; Protein: 34g; Sodium: 522mg; Fiber: 6g

Rating:

Did You Know?

American cuisine has been heavily influenced by the country’s history of immigration, with influences from Europe, Africa, Asia, and Latin America.