On this blog, we always give you delicious, healthy, and easy-to-make recipes. Getting in and out of the kitchen is always a plus with our family… simply because we are so busy.

I have long talked about the ultrafast “sheet pan dinners” and this Chicken Paprika, Parsnips & Beets is another one of those sheet pan dinners.

The concept is easy. Basically you throw all your ingredients on a sheet pan and you throw it in the oven for about 30 minutes. Get it?… Let’s do this.

For this healthy and delicious recipe, you’ll need the following ingredients:

  • Chicken breasts (but you can play with a salmon or chicken thighs replacement; that works too).
  • Beautiful organic beets (reserve the stems and leafy greens for later, to just saute’ with garlic in a cast-iron skillet)
  • Some parsnips. Parsnips are discreet, shy veggies but they’re almost always found in the vegetable section of your grocery store. We just don’t seem to notice them very much.
  • Paprika. For this time, I mixed sweet paprika and a great smoked, spicy paprika from spain. Yum!
  • A lemon, garlic, tomato paste, cumin for the ‘rub’.

    Follow this recipe and make the ‘rub’. The rub is wonderful. Mixing lemon zest, garlic, tomato paste, cumin and paprika is very rewarding. You’ll get to smell all of these exotic scents.

    Also keep in mind that tossing fresh beets will make your hand look as if you had murdered someone. Eating fresh beets will also make your urine pink. Just a heads up


    Another delicious and ultrafast recipe from husband and wife Chef Gui & Dr. Carissa Alinat! 😉
    Prep Time 45 mins
    Servings 4


    • 1 tbsp extra-virgin olive oil
    • 1 tbsp tomato paste
    • 1 ½ tsp smoked hot Spanish paprika
    • ¾ tsp freshly ground black pepper
    • ½ tsp ground cumin
    • Finely grated zest of 1 lemon
    • 1 clove garlic, minced
    • 2 pounds chicken breasts, cut in half
    • 3 medium beets, peeled and quartered
    • 2 medium parsnips, peeled and cut into 1 1/2-inch chunks
    • Salt and pepper to taste


    • In a medium bowl, combine oil, paprika, tomato paste, cumin, lemon zest, garlic, and salt and pepper.
    • Place chicken, beet, and parsnips on a sheet pan and toss with the paprika mixture.
    • Heat oven to 450 degrees.
    • Slide baking pan into the oven. Roast chicken and vegetables until cooked through, 25 to 30 minutes.
    • When vegetables are charred around the edges, and chicken is cooked through, remove from the oven and rest for 5 minutes, covered in aluminum foil.
    • Serve.

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