RECIPES
Parsnip and Chicken Kale Salad
by KeriGlassman | Jun 4, 2013
- PREP
- 05 m
- COOK
- 25 m
- TOTAL
- 30 m
This hearty salad is filled with vitamin A and fiber to keep you feeling satisfied.
INGREDIENTS
SERVES 1
- 1 1/2 parsnips
- 1 tsp extra-virgin olive oil
- 4 kale leaves
- 1/4 lemon
- 6 oz raw boneless, skinless chicken breast
- 3 tbsp grated parmesan cheese
DIRECTIONS
1
Toss parsnips (about 1 cup) with olive oil and roast at 425 until tender, about 15 minutes.
2
Using cooking spray, cook chicken in a non-stick pan over medium heat. Cook until browned on the outside and cooked throughout, 8 to 10 minutes per side.
3
Squeeze juice from lemon and toss with kale and let sit 10 minutes.
4
Top kale with roasted parsnips, chicken and top with parmesan cheese.
