Chicken with Root Vegetables

Chicken with Root Vegetables slow-roasts sweet potato, turnips, and carrot with maple syrup, producing a slightly sweet glaze for these root vegetables. The ease of Chicken with Root Vegetables makes it a perfect choice for a one-pan weeknight dinner.

Yield: Serves 4 (serving size: 1 breast half, 1 cup vegetables, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 409
  • Fat: 9.2g
  • Saturated fat: 1.8g
  • Sodium: 660mg

Ingredients

  • 2 1/2 cups cubed peeled sweet potato
  • 2 cups peeled turnip wedges
  • 1 cup 1-inch carrot slices
  • 2 tablespoons maple syrup
  • 5 halved shallots
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon white balsamic vinegar
  • 1 ounce fresh Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh thyme

Preparation

  1. Preheat oven to 450°. Combine sweet potato, turnip wedges, ­carrot slices, maple syrup, and shallots with olive oil, garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange mixture in a 13 x 9–inch glass baking dish. Bake at 450° for 40 minutes, stirring once. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange chicken over vegetable mixture. Reduce oven temperature to 350°; bake at 350° for 20 minutes or until chicken is done. Let chicken stand 5 minutes; slice. Toss vegetable mixture with white balsamic vinegar. Shave Parmigiano-Reggiano cheese over mixture, and sprinkle with chopped fresh thyme.
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