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Roasted Root Veggies and Chicken
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Entrees - Maindishes
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Ingredients |
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2 lbs root veggies, diced into small cubes (I used pre-cut turnips, rutabagas, and parsnips from Tra
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4 chicken breasts
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2 tablespoons coconut oil
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Garlic powder, dried basil, black pepper and sea salt to taste.
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Instructions |
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Preheat oven to 400.
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In a large mixing bowl, toss the root veggies with coconut oil. Add the veggies to a large glass baking dish and top with the 4 chicken breasts.
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Season the chicken with the garlic, basil, pepper and salt. Cover tightly with the tin foil and bake for 45-50 minutes.
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Take off the tinfoil and bake for an additional 15 minutes.
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Originally Submitted
1/1/2011
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