Garlic Chicken Dippers & Parsnip Fries

Garlic chicken strips and parsnip fries roast on the same pan. Mash warm peaches with ginger for a three-ingredient dipping sauce.

Melanie

Garlic Chicken Dippers & Parsnip Fries

Garlic chicken strips and parsnip fries roast on the same pan. Mash warm peaches with ginger for a three-ingredient dipping sauce.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 1 plate of chicken, fries and peach dip

Course: Dinner

Calories: 553

Ingredients Method Nutrition Notes

Ingredients

  

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• 7 oz boneless, skinless chicken breast raw (198 g)
• 200 g parsnips trimmed
• 2/3 cup peaches diced (100 g), fresh or unsweetened frozen
• 1 tbsp olive oil divided
• 1/2 tsp garlic powder single-ingredient
• 1 tsp fresh ginger finely grated
• 1 tbsp water for the dip
• plain salt to taste

Method

 

1. Heat the oven to 425°F. Scrub or peel the parsnips and cut into ¼-inch-thick fries. Toss with two-thirds of the olive oil and a pinch of salt.
2. Spread the fries in one layer on a sheet pan. Roast for 12 minutes. Meanwhile, cut the chicken into even strips about ¾ inch thick.
3. Turn the fries and move them to one side of the pan. Toss the chicken with the garlic powder and remaining oil. Arrange the strips on the empty side in a single layer.
4. Roast for 10-15 minutes more, until the fries are tender and golden and the thickest chicken strip reaches 165°F.
5. Put the peaches, ginger and water in a microwave-safe bowl. Microwave for 1-2 minutes until soft, stirring halfway. Mash with a fork. Serve the warm dip alongside the chicken and fries.

Nutrition

Calories: 553kcalCarbohydrates: 47gProtein: 48gFat: 20gFiber: 11g

Notes

Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose fresh or promptly frozen chicken.

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