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Nutrition info

AmountPer 540 g serving
  • Calories520
  • Protein49 g
  • Fat11 g
  • Saturated fat2 g
  • Carbohydrates51 g
  • Fibre6 g
  • Sugars22 g
  • Cholesterol115 mg
  • Sodium430 mg
% Daily ValuePer 540 g serving
  • Potassium44
  • Calcium15
  • Iron20
  • Vitamin A220
  • Vitamin C90
  • Vitamin B682
  • Vitamin B1238
  • Folate50
  • Magnesium
  • Zinc28
Food prep tip

Roast Chicken & Root Vegetables with Balsamic Honey Reduction

  • Quick 'n' Easy
  • Breast
Prepping20min
Cooking45min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 49 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 350°F (175°C).

2

Cut squash in half and remove seeds. Peel and cut into 1 inch (2.5 cm) cubes. Cut the onion in half vertically. Peel and cut each half into four chunks each lengthwise. Cut the parsnips into 1 inch (2.5 cm) chunks. Add vegetables to a large bowl with the chicken breasts. Toss with olive oil, rosemary, thyme, basil, sea salt and freshly ground black pepper.

3

Spread out on large baking sheet or roasting pan. Roast for 45 minutes until cooked through or chicken reaches internal temperature of 165°F (74°C). Flip pieces over during cooking.

4

Make the honey red wine reduction while the chicken and vegetables are roasting by combining the balsamic vinegar, red wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half (about 20-25 minutes).

5

To serve place roast chicken and vegetables on a platter. Drizzle sauce over. Garnish with fresh chopped parsley.

Recipe note<p>For a gluten free version make sure you choose a balsamic vinegar without added wheat or gluten. Alternately, use red wine vinegar.</p>