Chicken Breasts With Almond Pesto And Roasted Parsnips - cooking recipe

Ingredients

13 tbsp olive oil
1 None lemon, zested and juiced
3 sprigs fresh rosemary, needles removed
1 2/3 lb small parsnips, peeled, cut in half lengthwise
2 None chicken breasts
4 tbsp ground almonds
1/3 cup poppy seeds
3 None red chilies, deseeded, finely chopped
1 clove garlic, peeled and finely chopped
6 sprigs fresh flat-leaf parsley, finely chopped

Preparation

Preheat oven to 350\u00b0F. Mix 3 tbsp oil, 1/2 the lemon juice, and the rosemary in a bowl, and season. Place the parsnips in a roasting pan and coat with the marinade. Bake for 10 mins.
Meanwhile, heat 2 tbsp oil in a large nonstick frying pan. Sear the chicken breasts skin side down for 4 mins, turn and sear the other side for 4 mins. Season. Add to the roasting pan with the parsnips and bake for another 15 mins.
Meanwhile, make the pesto. Mix 1/2 cup oil, almonds, poppy seeds, chilies, garlic, parsley and remaining lemon juice in a bowl or blender. Season.
To serve, slice the chicken and serve with parsnips and pesto.