As a working mom with two little kids, who is also fiercely committed to healthy eating and family dinnertime (check back with me in a few years…I’ve heard how challenging this becomes to maintain as kids get older), the time between 4 and 6 o’clock is pure hell in my household.
Experts call this “Arsenic Hour,” the very hectic time of day when kids are hungry, tired and all they want is the full attention of mom or dad. It’s the un-perfect storm that makes getting a healthy dinner on the table a serious challenge.
Whether you have kids or not, you can probably relate. After a long day of work, we’re also tired, hungry and wanting nothing more than just to relax, get some exercise, or chat with a loved one about our day.
As the only non-meat eater in my household, and three hungry boys, I’m constantly challenged with finding meals that they will love – ones that are healthy, fast, and easy to make with a few wild boys by my side.
This is why I LOVE the recipe on the blog this week. Anything that can be prepped in one dish or tossed together and left in the slow cooker gets a big “thumbs up” from me.
Check out the recipe below. It’s so versatile that I hope you’ll add it to your weekly dinner rotation. Not so sure about turnips? Feel free to swap them out for carrots, beets or parsnips. Any combination of the three with green beans would be delicious too.
Now it’s your turn? What’s your biggest challenge in the kitchen? Tell me about it in the comment section below.
With love for time-saving, cleanse-friendly dinners,
Oven Roasted Chicken With Lemony
Green Beans and Turnips
- 4 TB coconut oil, melted if hardened
- 2 lemons; 1 thinly sliced, 1 juiced
- 4 cloves garlic minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2-3 cups frozen or fresh green beans (thawed if frozen)
- 2 medium-size turnips, peeled and sliced then quartered
- 4 boneless, skinless chicken thighs, excess fat trimmed
Preheat oven to 450°F. Brush a large baking dish or cast-iron skillet with 1 tablespoon of coconut oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, whisk together 3 tablespoons of coconut oil, lemon juice, garlic, salt, and pepper. Add green beans and turnips and toss to coat.
Using a pair of tongs, remove the green beans and turnips; arrange them on top of the lemon slices. Save excess coconut oil lemon mixture for chicken.
Place chicken in the bowl of coconut oil lemon mixture and coat thoroughly. Transfer chicken thighs to dish or skillet, on top of vegetables. Drizzle remaining coconut oil lemon mixture on top of chicken.
Roast for 35 minutes. Once cooked (you can use a thermometer to check, it should read 160°-165°F), remove the chicken from dish or skillet. Place beans and turnips back into the oven for 10 additional minutes or until turnips are tender.
Place piece of chicken on each of four serving plates; divide the vegetables equally. Serve warm.