*This is a root vegetable that my in-laws introduced to me. (Betsy, these are parsnips. Parsnips, this is Betsy.)
They look like big white carrots.
I love the flavor that the parsnips add to this dish!
2 chicken breasts
2 large russet potatoes
2 medium parsnips*
1 lb baby carrots
1 sweet onion
1 small head green cabbage
1 clove garlic, minced (optional)
Salt and pepper
1
Preheat oven to 375.
2
Cut chicken into 1-2" pieces. Peel and cube the potatoes and parsnips.
If desired, cut the baby carrots into smaller pieces.
3
Cut the onion into medium-sized slices. Chop the cabbage into 1-2" chunks.
4
In a large bowl, combine chicken and vegetables. Sprinkle liberally with Eating Gluten Free Sea Salt and pepper.
5
Place in a 9x13 pan and cover with aluminum foil.
6
Bake for 50-60 minutes, or until potatoes are soft and chicken is cooked through.
CategoryLunch & Dinner
Ingredients
2 chicken breasts
2 large russet potatoes
2 medium parsnips*
1 lb baby carrots
1 sweet onion
1 small head green cabbage
1 clove garlic, minced (optional)
Salt and pepper
