Lemon Rosemary Chicken with Parsnip Threads

Lemon Rosemary Chicken with Parsnip Threads 

2 large chicken breasts
2 Tbs. fresh rosemary, minced and divided
sea salt and pepper
juice of 1 fresh lemon, divided
2 large parsnips, peeled and shredded
2 Tbs. butter
2 Tbs. extra virgin olive oil
1 Tbs. fig balsamic vinegar
2 Tbs. preserved lemons, rinsed and chopped
fresh baby spinach leaves

 

Preheat the oven to 425. 

 

Season the chicken breasts with 1 Tbs. fresh rosemary, sea salt and pepper, and 1/2 of the lemon juice. Bake, covered, for at least 40 minutes. 
The chicken should be cooked all the way through, but still extremely moist from the lemon juice and tightly covered Le Creuset lid.

Meanwhile, bake, steam, or microwave the shredded parsnip with butter, sea salt, and pepper, until super soft and creamy. Stir in the remaining rosemary and lemon juice.

Once the chicken is done and cool enough to handle, slice and serve over piles of the parsnips “threads.” 

 

Garnish with the beautiful greenery of fresh spinach and the bright yellow of the lusciously preserved lemons. 

 

Finally, drizzle with the fabulous flavors of extra virgin olive oil and amazing fig balsamic vinegar.