Lemon-Butter Chicken with Honey-Roasted Parsnips & Carrots
- Time
- 45 min
- Serves
- 4
- Style
- Classic Dairy-Free
Ingredients
- 8 mediumcarrots
- 1 ½ lbchicken breasts, boneless skinless
- 1 small pkgfresh rosemary
- 2lemons
- 4 mediumparsnips
- black pepper
- extra virgin olive oil
- honey
- salt
- virgin coconut oil
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- measuring spoons
- mixing bowls
- spatula
- stainless steel or cast iron skillet
- tongs
- vegetable peeler
Per serving
- Calories
- 551
- Protein
- 41g
- Carbs
- 41g
- Fat
- 26g
- Fiber
- 9g
- Sodium
- 174mg
Method
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