Maple chicken & parsnip mash
Prep
5 mins
Cook
25 mins
Servings
2
Difficulty
Medium
This maple chicken and parsnip mash is my go to weeknight dinner when I need something wholesome but quick. The whole thing comes together in just 30 minutes, which honestly makes it perfect for busy evenings. I love that parsnips are packed with fibre and vitamin C, so you're getting real nutrition alongside those tender chicken fillets. The maple syrup and wholegrain mustard create this gorgeous sweet and tangy glaze that makes everything taste a bit special, while the piri piri rub adds just the right amount of warmth. It's simple, satisfying, and won't break the bank either.
Ella x
Ingredients
- 200 gramschantenay carrots(trimmed)
- 350 gramspack chicken mini breast fillets
- 1leek(thickly sliced)
- 1 tbspwholegrain mustard
- 1 tbspworcestershire sauce
- 2 tbspmaple syrup
- 500 gramspack parsnips(peeled and diced)
- 1 tsppiri piri rub
Detail level
Instructions
- 1
Preheat oven to 200°C, gas mark 6. Cook the carrots in a pan of boiling water for 5 minutes; drain.
- 2
Place the chicken, carrots and leek in a roasting tin. Mix together the mustard, Worcestershire sauce and maple syrup, season and toss with the chicken and vegetables. Roast for 20-25 minutes or until the chicken is cooked through with no pink meat.
- 3
Meanwhile, cook the parsnips in a pan of boiling water for 15 minutes or until tender; drain. Return the parsnips to the pan and add the piri piri rub with 1 tbsp juices from the chicken and cook for 30 seconds. Mash, season and serve with the chicken on top.
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