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Home » Food Photos » By Meal » Dinner Ideas » Idea: Parsley Lemon Chicken with Turnip Radish Puree

Idea: Parsley Lemon Chicken with Turnip Radish Puree

Published: Jun 22, 2010 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links · 7 Comments

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.

  • About a 2 cups of turnips
  • About 1 cup of radishes
  • About a tbsp 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 tbsp Soy Sauce
  • Kosher Salt
  • Black Pepper

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. 🙂

« Whole Wheat Pasta with Rainbow Chard and White Beans
20 Minute Roasted Potato Fries »

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Comments

  1. Krista S. says

    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 says

    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 says

    June 23, 2010 at 9:06 am

    This puree looks delicious! I love root vegetables.

    Reply
  4. roni says

    June 22, 2010 at 10:11 pm

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

    Reply
  5. Reinaldo says

    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 says

    June 22, 2010 at 10:08 pm

    That looks delicious, as usual!

    Reply
  7. kyree90 says

    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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