lemon chicken with parsnip and broccoli by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Nice moist chicken with tangy lemon.

Serves: 4

Prep time: 20 mins

Cooking time: 60 mins


  • 4 chicken breasts (boneless)
  • 1 lemon, thinly sliced
  • 1/4 cup olive oil
  • 4 cloves crushed garlic (or use minced)
  • 1 tsp pink salt
  • 1/2 tsp ground black pepper
  • 2 heads broccoli (or a mixture of cauliflower and broccoli) broken into florets
  • 6 large parsnips (or 10 small) peeled and sliced into 1cm pieces
  • 1 cup spring onions, thinly sliced
  • 1 large red or green capsicum, thinly sliced


  • Preset oven to 180°C (350°F).
  • Grease base of large baking dish, and place lemon slices in a single layer.
  • Add chicken breasts over the top in a single layer. (if very thick they can be sliced through to thin, but they may dry out if too thin)
  • Next arrange vegetables over the chicken evenly.
  • In a bowl combine garlic, salt, pepper and olive oil.
  • Pour oil mix over vegetables and place in oven.
  • Bake until chicken and vegetables are cooked through, about 1 hour.


I have cut the chicken into bite size pieces and juiced the lemon, and mixed all chicken and vegetables together to cook.


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