Peel the turnip, carrots, and parsnip. Dice the turnip into small cubes. Cut the carrots and parsnip into ¼ inch thick rounds. Place the root vegetables into a large skillet, and set aside.
Chop the bell pepper into ½ inch pieces. Set aside, separately from the root vegetables.
Remove the ribs from the Swiss chard, and slice the remainder of the leaves into ½ inch x 1-inch ribbons. Set aside with the bell pepper.
Add oil and salt to the root vegetables. Cook on medium heat with the lid on for 5 minutes.
Meanwhile, dice the chicken breasts into ¼ inch cubes.
After the root vegetables have been cooking for 5 minutes, add the chicken, bell peppers, and Swiss chard. Cook on medium heat with the lid off for 20 additional minutes. Stir every 5 minutes.
When the chicken is fully cooked (no longer pink and cuts easily), turn off the heat. Add the lemon juice and basil, and stir to mix them into the dish.
Recipe Notes
Notes:
Substitute 2 Tbsp finely chopped fresh mint for the dried basil for a variation on the dish.