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Sautéed Chicken Thighs with Roasted Parsnips & Grape Tomatoes.

  • 2 lb
    chicken thighs, boneless skinless
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 8 medium
    parsnips
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    thyme
  •  
    virgin coconut oil
  • 1
    Preheat oven to 500°F.
  • 2
    Wash parsnips, tomatoes, and green onions. Peel the parsnips, halve crosswise, then halve or quarter lengthwise to form equal-size pieces. Trim root ends and cut green onions into 2 inch pieces. Transfer everything to a sheet pan.
    8 medium parsnips
    1 pint grape tomatoes
    1 small bunch green onions
  • 3
    Drizzle with oil and season with thyme, salt, and pepper; toss to coat.
    4 tbsp extra virgin olive oil
    ½ tsp thyme
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Place in the oven and roast, tossing once halfway through, until parsnips are tender, 15-20 minutes.
  • 5
    Heat a skillet over medium-heat.
  • 6
    Season chicken with salt and pepper.
    2 lb chicken thighs, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Coat bottom of skillet with oil. Add chicken and cook until browned and cooked through, 3-4 minutes per side.
    about 2 tbsp virgin coconut oil
  • 8
    Peel and mince garlic.
    4 cloves garlic
  • 9
    Transfer chicken to a plate; return skillet to stove and reduce heat to low. Add garlic and vinegar. Scrape up any browned bits from bottom of skillet. Return chicken to skillet and coat with sauce.
    4 tbsp balsamic vinegar
  • 10
    To serve, place chicken with roasted parsnips, tomatoes, and onions on a plate. Enjoy!