NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Turnips

1 cup Radishes

1 tbsp Olive oil

1 tbsp Rosemary

1 tbsp Thyme

2 clove Garlic

0.5 whole Lemon

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel the turnips and cut them into 1-inch cubes, and halve the radishes.

• 3

  Place the chicken breast, cubed turnips, and halved radishes onto the prepared sheet pan.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, and the juice of half a lemon.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, then sprinkle with sea salt and black pepper.

• 6

  Toss the vegetables and coat the chicken thoroughly to ensure everything is well-seasoned.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.