Pepper chicken with home turnips and beans

This is a simple summer meal. If you’ve never tried or worked with turnips, I think you should give it a shot. They are not so different from potatoes, but are a little sweet and much healthier. #Whole30Compliant #PaleoCompliant #CandidaDietComplant

Chicken:

  • Chicken breasts
  • turmeric
  • black pepper
  • Coconut or olive oil

Method:

Simply place the chicken in a hot, oiled frying pan (medium-high heat) for 1-2 minutes. Then flip, lower the heat to “low” and cover for 10 minutes. Don’t lift the lid. I promise your chicken will retain all it’s moisture, but you can’t life the lid while the magic is happening.

Home “Turnip” fries:

  • 4 turnips (peeled and cut into small wedges)
  • black pepper
  • Old Bay seasoning
  • Garlic

Method:

Oil your skillet and turn the temperature to medium. Place the turnip wedges into the pan and drizzle a small amount of oil over the turnips. Mix that around so the pieces are properly coated. Add your spices (or do this beforehand in a bowl, but I always try to minimize the amount of dishes to wash!) Keep an eye as they cook. Turning them every 5 minutes or so. You may want to turn the heat up, depending on if you have a gas or electric stove.

I like mine particularly crunchy, but you can keep them a bit softer. Whatever you prefer.

Green beans:

Method:

Steam the beans using a steamer pan attachment or bring some water to boil in a pot. Add the beans and let them cook for 10-15 minutes. If you prefer crunchy beans then don’t cook as long.

Serve all three hot.

 

 

 

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