This is a great fall dish for a weeknight dinner or it’s nice enough to serve for company. Either way, it’s delicious! Chicken breasts nestled in together with sweet potatoes, crisp celery, parsnips, carrots and sweet onions. Roasting them all together couldn’t be easier. Then mix those sensationally seasoned veggies with some wild rice and you’ve got a crowd-pleasing side dish to go along with those oven roasted chicken breasts. A healthy, delicious meal for any occasion!
**…Your Mouth Will Thank You!!
4 boneless, skinless chicken breasts
1 c. carrots, small dice
1 c. sweet potatoes, small dice
1 c. celery, chopped
1 medium onion, diced
1 c. parsnips, small dice
1/2 c. chicken broth
2 Tbsp fresh snipped sage
3 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
16 oz long grain and wild rice, cooked
3 Tbsp fresh parsley
*Preheat the oven to 350 degrees.
*Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, parsnip, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper.
*Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.
*Bake for 45 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally.
*Transfer chicken to a serving platter and cover it to keep warm. Add the cooked rice, parsley and remaining 1/4 cup broth to pan; stir everything to combine.
*Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken.
*Adapted from BHG