Rosemary Roasted Chicken Breast with Root Veg

Preparation Time:  15 Minutes                              Cooking Time: 35 Minutes                                    Serves:  2


  • 2 Chicken Breasts
  • 2 Beetroot
  • Butternut Squash
  • Swede
  • Parsnip
  • Red Onion
  • 3 Cloves Garlic
  • Fresh Rosemary
  • 1 Green Chilli
  • Sea Salt
  • Cracked Black Pepper


Preheat the oven to 200ºC/GM 6.

Chop the root veg into large chunks & roughly chop 2 garlic cloves & the chilli.  Heat the coconut oil in an oven dish, then toss in the veg, season, and mix well. Place in the oven for 20 minutes.

Meanwhile, rub some minced garlic, chopped rosemary, rapeseed oil and seasoning into the chicken breasts. Seal the breasts on all sides in a hot pan (until golden). Place on top of the veg in the oven for 15 minutes or until cooked.

Bonus Bits

– Any roast veg will do with this dish, just use what’s available.

– Coconut oil is nature’s richest source of medium-chain fatty acids, and therefore good for the heart.

– Coconut oil is also the only oil stable enough to withstand the heat of cooking.  Other oils produce a variety of very toxic chemicals when heated, as well as forming trans-fats.


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