29 Dec Roasted Root Veggies and Chicken

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Roasted Root Veggies and Chicken

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Course

Main Dish

Diet	Anti-candida, Dairy Free, Eggless, Gluten Free, Lactose Free, Low FODMAP, Nut Free, Paleo, Rice Free, Soy Free, Sugar Free

Cook Method

Oven

Prep and Cook Time

Quick Prep

Protein Source

Chicken, Poultry

Prep Time

15 minutes

Cook Time

40 - 50 minutes

Servings

MetricUS Imperial

Ingredients

• 1 medium purple topped turnip
• 2 large carrots
• 1 Tbsp extra light olive oil
• 2 boneless skinless chicken breasts
• 1/2 tsp dried thyme
• 1/4 tsp Himalayan salt
• 1/4 tsp ground black pepper
• 1/8 tsp ground nutmeg

Course Main Dish Diet Anti-candida, Dairy Free, Eggless, Gluten Free, Lactose Free, Low FODMAP, Nut Free, Paleo, Rice Free, Soy Free, Sugar Free Cook Method Oven Prep and Cook Time Quick Prep Protein Source Chicken, Poultry Prep Time 15 minutes Cook Time 40 - 50 minutes Servings MetricUS Imperial Ingredients 1 medium purple topped turnip 2 large carrots 1 Tbsp extra light olive oil 2 boneless skinless chicken breasts 1/2 tsp dried thyme 1/4 tsp Himalayan salt 1/4 tsp ground black pepper 1/8 tsp ground nutmeg

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Instructions

1. Preheat the oven to 350°F.
2. Peel the turnip and carrots. Cut the turnip into ½ inch cubes. Cut the carrots into ¼ inch thick rounds.
3. Place the vegetables into a glass 9x13 baking dish, and toss with the oil to coat the vegetables. Spread them out evenly in the baking dish.
4. Bake the vegetables for 10 minutes.
5. Meanwhile, in a small bowl, mix together the thyme, salt, black pepper, and nutmeg. Stir until the spices are evenly mixed. Set aside.
6. Cut each chicken breast into 6 pieces.
7. After the vegetables have baked for 10 minutes, add the chicken pieces on top. Evenly sprinkle the spice mix over the vegetables and chicken.
8. Bake for an additional 30 – 40 minutes or until chicken is tender and white all of the way through.