Parsnip Meal 3: Chicken Breasts with Glazed Root Vegetables

I found this chicken breast with glazed root vegetable recipe in the Williams Sonoma catalog (who knew?!) and Brandon made it.  It is  a new favorite of ours.

We altered the recipe a bit, we made a smaller quantity and made it a little more healthy. Here are the ingredients:

Veggies: Sliced, diced and ready to go!

  • 2 boneless chicken breasts
  • Salt and pepper, to taste
  • 1 carrot, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 rutabaga, peeled and diced
  • 12 brussel sprouts, quartered
  • 1 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1 Tbs. honey
  • 1/4 cup chicken broth
  • Dried thyme and parsley

Definitely check out this recipe and try it! On a side note, this was my first rutabaga experience and I discovered I love them!!

Final product: DELICIOUS!

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