BiteSaavy
BiteSaavy recipe

Herb-Infused Low FODMAP Chicken with Roasted Carrot and Parsnip Medley

Tender chicken breasts marinated in fresh herbs, served with a vibrant roasted carrot and parsnip side.

Low Fodmap 15 min prep 30 min cook Serves 4 Low Fodmap
Herb-Infused Low FODMAP Chicken with Roasted Carrot and Parsnip Medley

Ingredients

  • chicken breasts
    600 g 21 oz skinless, boneless
  • carrots
    400 g 14 oz peeled and chopped
  • parsnips
    300 g 10.5 oz peeled and chopped
  • fresh rosemary
    2 tbsp 2 tbsp chopped
  • fresh thyme
    2 tbsp 2 tbsp chopped
  • olive oil
    3 tbsp 3 tbsp
  • salt
    1 tsp 1 tsp
  • black pepper
    0.5 tsp 0.5 tsp freshly ground

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots and parsnips with 1 tbsp olive oil, 0.5 tsp salt, and pepper.
  • 3
    Spread veg on a baking sheet; roast for 25 minutes.
  • 4
    Mix rosemary, thyme, remaining olive oil, salt, and pepper.
  • 5
    Coat chicken breasts with herb mixture.
  • 6
    Place chicken on separate baking tray; roast in oven for 20 minutes.
  • 7
    Serve chicken with roasted carrot and parsnip medley.

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