Photo: Lily Banse
Chicken Breasts with Glazed Root Vegetables
13 ingredients
Serves 4.
openrecipes
In this recipe, boneless chicken breasts are pan-roasted until tender. Then diced carrots, parsnips and turnips are cooked in the same pan along with butter, demi-glace, honey and chicken broth, which form a delicious glaze. To round out the meal, serve our Braised Cannellini Beans with Kale alongside (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
579
Calories
34g
Protein
29g
Fat
48g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skin-on chicken breast halves, each 7 to 8 oz.
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 Tbs. unsalted butter
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 turnip, peeled and diced
- 1 tsp. minced garlic
- 1 Tbs. chicken demi-glace
- 1 tsp. chopped fresh thyme
- 1 Tbs. honey
- 1/4 cup chicken broth
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes