Recipe

One pan bake chicken with root vegetables and hummus

2 portions  

2 organic free range chicken thighs  

Mixed root vegetables – for ex. parsnip, sweet potatoes, red beats, carrots 

Brussel sprouts  

Fresh rosemary  

Fresh thyme 

½ tsp red paprika powder    

1 garlic clove 

Approx 2 tbsp avocado oil or more  

Salt   

Hummus  

1 can (400ml) of pre cooked chickpeas, drained  

1 small garlic clove, peeled  

3 tbsp Tahini  

1 Lemon, juiced or 3 tbsp lemon juice 

1/2 tbsp flaxseed oil or mct oil  

Pinch of sea salt to taste  

Water for the consistency – approx. 0,5- 1 dl or more  

How to  

1. Clean and cut all the vegetables into pieces. Place the vegetables and the chicken in an oven safe tray and add the garlic, fresh herbs, paprika powder, salt and oil

2. Bake in the oven 160 C fan setting for 35-40 minutes or until chicken is cooked and vegetables are softer.

3. Meanwhile, rinse the chickpeas in cold water

4. Add the chickpeas, garlic, lemon and tahini in a blender and mix until smooth. If the consistency is too thick then add some water to get a looser consistency and add a pinch of salt for the flavour. Enjoy!

Tips 

Bring the leftovers to work the next day, the dish works great to eat cold. Consuming cooked cold root vegetables compared to warm lowers GI due to the recrystallisation process. 

Health Benefits  

This is a great dish balanced with protein from the chicken, slow releasing carbs and lots of fibre from the vegetables and hummus.  

Rosemary has a lot of health benefits and is a good source of iron, calcium and vit-B6. It is high in antioxidants, anti-inflammatory and antimicrobial, helping to boost the immune system and improve blood circulation. Rosemary is also good for brain health and has shown to reduce anxiety, boost mood, and improve concentration and memory. This by both consuming and inhaling rosemary.