Chicken Breasts With Almond Pesto And Roasted Parsnips

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.
4. To serve, slice the chicken and serve with parsnips and pesto.

olive oil, lemon, rosemary, parsnips, chicken breasts, ground almonds, poppy seeds, red chilies, clove garlic, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18163 (may not work)