Grilled Chicken and Roasted Carrot and Parsnip Salad with Lemon Vinaigrette

This Grilled Chicken and Roasted Carrot and Parsnip Salad with Lemon Vinaigrette is a delicious and healthy meal that is perfect for any occasion. It features grilled chicken, roasted carrots and parsnips, and a zesty lemon vinaigrette.

Cooking Equipment:

Baking sheet Grill pan Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Carrot, Parsnip, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 carrots, peeled and cut into 1

inch pieces

2 parsnips, peeled and cut into 1

inch pieces

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley

Cooking Instructions:

Preheat oven to 400°F.

Place carrots and parsnips on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender.

Meanwhile, heat a grill pan over medium-high heat. Season chicken breasts with salt and pepper and cook for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together lemon juice, honey, and Dijon mustard.

To assemble the salad, place roasted carrots and parsnips in a bowl. Top with grilled chicken and drizzle with lemon vinaigrette. Sprinkle with chopped parsley.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbs: 44g, Fiber: 8g

Rating:

Did You Know?

Aioli, a garlicky mayonnaise-like sauce, is a staple of Mediterranean cuisine and is often served with seafood or vegetables.