Roasted Root Veggies and Chicken
Servings 4
Prep Time 15 minutes
Cook Time 40 - 50 minutes
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
Instructions
- Preheat the oven to 350°F.
- Peel the turnip and carrots. Cut the turnip into ½ inch cubes. Cut the carrots into ¼ inch thick rounds.
- 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.
- Bake the vegetables for 10 minutes.
- Meanwhile, in a small bowl, mix together the thyme, salt, black pepper, and nutmeg. Stir until the spices are evenly mixed. Set aside.
- Cut each chicken breast into 6 pieces.
- After the vegetables have baked for 10 minutes, add the chicken pieces on top. Evenly sprinkle the spice mix over the vegetables and chicken.
- Bake for an additional 30 – 40 minutes or until chicken is tender and white all of the way through.