Roasted Chicken with Turnip and Lemon Thyme
Looking for some simple yet complete meal idea?
Roasted Chicken with Turnip and Lemon Thyme has you covered. This amazing recipe packs a whole lot of protein with excellent flavors.
Approved for all Ideal Protein phases. Give it a try right away.
Serving size
Ingredients
- 1 lb boneless – skinless chicken breasts
- 1 cup leeks – cut into 2 inch (5 cm) cubes
- 4 cups turnip – cut 2 inches (5 cm) chunks
- 1 tbsp. olive oil
- 1 tbsp. lemon thyme – fresh
- 1/4 tsp. sea salt
- ½ tsp. black pepper – freshly ground
- 2 tsp. lemon zest – fresh
- 1/4 cup lemon juice – fresh
- 4 sprigs lemon thyme – fresh (optional garnish)
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Cut chicken into 2 inch cubes and set aside.
Step 3
Cut leek and turnip into chunks – about 2 inches large. If you have small turnips 3 inches or less, cut them into quarters and set aside.
Step 4
Heat 1/2 tbsp. olive oil in a large skillet over medium-high heat.
Step 5
Add chicken and season with leaves from the lemon thyme, sea salt, and freshly ground black pepper.
Step 6
Sauté chicken until lightly browned for three minutes. Flip over and cook the other side to brown for a few more minutes.
Step 7
Toss browned chicken with the leek and turnip chunks, remaining olive oil, fresh lemon zest, and lemon juice in a large bowl.
Step 8
Toss again and spread out over roasting pan.
Step 9
Place on a hot oven and bake for 30 minutes or until vegetables are lightly browned and tender.
Step 10
Toss in serving bowl and garnish with sprigs of fresh lemon thyme.
