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
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
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