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    Home » Recipes » Dinner » Idea: Parsley Lemon Chicken with Turnip Radish Puree

    Idea: Parsley Lemon Chicken with Turnip Radish Puree

    Updated: Aug 22, 2023 by Veronica Noone · This post may contain affiliate links · 7 Comments

    parsley lemon chicken pin

    Oh boy did I have fun in the kitchen today! I had a mission to experiment and that's exactly what I did. The result was a light yummy summer meal using lots of produce I got from the farm.

    I LOVED it. Then again I made it. Not sure what everyone else will think but I thought I'd share anyway. It was only Little Guy and I for dinner and

    he wasn't too too impressed. He ate the chicken with some coaxing but after one bite and a nasty face I decided he didn't have to finish his Turnup Radish Puree. My rule is one bite and he did try it with an open mind. Oh well.. as I always say.. more for me! I got two lunches out of the deal! 🙂

    Here's what I did. Take this one as an idea and make it your own. Measurements are all approximate.

    Ingredients

    • About a 2 cups of turnips
    • About 1 cup of radishes
    • About a tablespoon non-fat cream cheese
    • About 1 lb of boneless chicken breast cut into tender like pieces
    • About 1 cup fresh parsley
    • 1-2 lemons
    • About 1 tablespoon Soy Sauce
    • Kosher Salt
    • Black Pepper

    Instructions

    Here's my turnips and radhishes from the farm. Aren't they beautiful?

    I scrubbed and cut them in half. Placing them in a pot covered with water and boiled them over high heat. While they were cooking I made a parsley puree with the parsley, juice and peal of the lemons, and the soy sauce. I also added a bit of water to help it in the blender.

    I then coated the chicken in the parley mixture and set it aside.

    Meanwhile I checked in on the turnips and radishes. I waited until they were tender when pierced before removing them from the heat.

    Then I put them in the food processor with the cream cheese plus some salt and just a touch of fresh ground pepper.

    Once the puree was done I cooked the chicken in a skillet over medium high heat. They only took a few minutes per side and the the parsley made a great fresh crust on the outside.

    I served the chicken on the puree and....

    ...added some Quick Sugar Snap Peas. 🙂

    I did a quick nutritional analysis with the estimates and I'm getting this meal in at about 4 points for each of the 4 servings. It makes sense. I mean it's just chicken with some fresh veggies! Totally satisfying though and tasted like summer to me. If that makes sense. 🙂

    📖 Recipe

    parsley lemon chicken featured

    Idea: Parsley Lemon Chicken with Turnip Radish Puree

    Try this parsley lemon chicken with turnip radish puree recipe. It's not only easy to make, but it's also packed with nutritious ingredients
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 minutes mins
    Cook Time 6 minutes mins
    Total Time 18 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 146 kcal

    Ingredients
      

    • About a 2 cups of turnips
    • About 1 cup of radishes
    • About a tablespoon non-fat cream cheese
    • About 1 lb of boneless chicken breast cut into tender like pieces
    • About 1 cup fresh parsley
    • 1-2 lemons
    • About 1 tablespoon Soy Sauce
    • Kosher Salt
    • Black Pepper

    Instructions
     

    • I scrubbed and cut them in half. Placing them in a pot covered with water and boiled them over high heat. While they were cooking I made a parsley puree with the parsley, juice and peal of the lemons, and the soy sauce. I also added a bit of water to help it in the blender.
      1-2 lemons, About 1 tablespoon Soy Sauce, About 1 cup fresh parsley
    • I then coated the chicken in the parley mixture and set it aside. Meanwhile I checked in on the turnips and radishes. I waited until they were tender when pierced before removing them from the heat.
      About a 2 cups of turnips, About 1 cup of radishes, About 1 lb of boneless chicken breast cut into tender like pieces
    • Then I put them in the food processor with the cream cheese plus some salt and just a touch of fresh ground pepper.
      About a tablespoon non-fat cream cheese, Kosher Salt, Black Pepper
    • Once the puree was done I cooked the chicken in a skillet over medium high heat. They only took a few minutes per side and the the parsley made a great fresh crust on the outside.
    • I served the chicken on the puree and added some Quick Sugar Snap Peas.

    Nutrition

    Calories: 146kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 250mgPotassium: 251mgFiber: 2gSugar: 4gVitamin A: 291IUVitamin C: 32mgCalcium: 234mgIron: 1mg
    Keyword chicken, Lemon, Parsley, Radishes, Turnips
    Tried this recipe?Let us know how it was!

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    1. Krista S.

      June 24, 2010 at 9:51 pm

      I don't know how I missed this one! You know, I've never tried cooked radishes EVER. I've always eaten them fresh/raw with a teensy pinch of salt on them. For the record, I think the green chicken looks awesome. I'd tuck into that.

      Reply
    2. Julie Lost and Found

      June 23, 2010 at 10:17 pm

      green chicken looks awesome! Not so sure about the puree but I'll try it before I decide..:)

      Great blog!! So glad I stumbled on you!

      Reply
    3. FoodontheTable

      June 23, 2010 at 9:06 am

      This puree looks delicious! I love root vegetables.

      Reply
    4. roni

      June 22, 2010 at 10:11 pm

      I love how Reinaldo and Kyree have complete opposite comments. lol

      Reply
    5. Reinaldo

      June 22, 2010 at 10:09 pm

      Not so sure about the radish-turnip puree, but the green chicken looks yummy LOL This is a controversial one! Is that a Magic Bullet? Mine broke 🙁 Ok, ok, I broke it.

      Reply
    6. Alison

      June 22, 2010 at 10:08 pm

      That looks delicious, as usual!

      Reply
    7. kyree90

      June 22, 2010 at 9:58 pm

      Not so sure about the green chicken, but the radish-turnip puree looks yummy.

      Reply

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