Serene Herb-Baked Chicken with Creamy Parsnip-Cauliflower Puree

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 large Parsnip
• 0.5 head Cauliflower
• 0.5 cup Unsweetened almond milk
• 0.5 bunch Asparagus
• 1 tbsp Fresh thyme leaves
• 1 tbsp Fresh rosemary
• 1 tbsp Olive oil
• 0.5 tsp Sea salt

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. In a small bowl, combine chopped fresh thyme, rosemary, 0.5 tbsp of olive oil, and a pinch of sea salt. Rub this herb mixture evenly over both sides of the chicken breasts.
2. Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached and juices run clear. Let rest for 5 minutes before slicing.
3. While the chicken bakes, prepare the puree. In a medium pot, combine chopped parsnip and cauliflower florets. Cover with enough water to just submerge the vegetables, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until vegetables are very tender when pierced with a fork.
4. Drain the cooked parsnip and cauliflower thoroughly. Transfer them to a blender or food processor. Add the unsweetened almond milk (or broth) and the remaining 0.5 tbsp olive oil. Blend until completely smooth and creamy. Season with sea salt to taste. Keep warm.
5. Steam the trimmed asparagus spears for 3-5 minutes, or until tender-crisp and bright green. Alternatively, you can blanch them in boiling water for 2-3 minutes.
6. To serve, spoon a generous portion of the creamy parsnip-cauliflower puree onto each plate. Slice the rested chicken breast into medallions and arrange them over the puree. Place the steamed asparagus alongside. Serve immediately.

Nutrition (per serving)