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Grilled Herb-Crusted Chicken with Roasted Root Vegetables
Grilled Herb-Crusted Chicken with Roasted Root Vegetables

Grilled Herb-Crusted Chicken with Roasted Root Vegetables
A hearty paleo dinner featuring herb-crusted chicken and a medley of roasted root vegetables.
Grilled Herb-Crusted Chicken with Roasted Root Vegetables
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Herb-Crusted Chicken with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Rub the mixture over the chicken breasts and let them marinate for 15 minutes.
  4. Peel and chop carrots, parsnips, and sweet potatoes into bite-sized pieces.
  5. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  6. Roast the vegetables in the oven for 25-30 minutes until tender.
  7. Grill the marinated chicken breasts on medium heat for about 6-7 minutes on each side until fully cooked.
  8. Serve the grilled chicken with roasted root vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 40 g 4.0 g
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.

Rub the mixture over the chicken breasts and let them marinate for 15 minutes.

Peel and chop carrots, parsnips, and sweet potatoes into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender.

Grill the marinated chicken breasts on medium heat for about 6-7 minutes on each side until fully cooked.

Serve the grilled chicken with roasted root vegetables.

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