Name: Chicken with Root Vegetables
Yield: Serves 4 (serving size: 1 breast half, 1 cup vegetables, and 1 tablespoon cheese)
Ingredients: 2 ½ cups cubed peeled sweet potato; 2 cups peeled turnip wedges; 1 cup 1-inch carrot slices; 2 tablespoons maple syrup; 5 halved shallots; 1 ½ tablespoons olive oil; 1 tablespoon minced fresh garlic; ½ teaspoon black pepper; ¼ teaspoon salt; 4 (6-ounce) skinless, boneless chicken breast halves; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon white balsamic vinegar; 1 ounce fresh Parmigiano-Reggiano cheese; 1 tablespoon chopped fresh thyme

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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Chicken with Root Vegetables

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