After finally completing the recipe section for my book, which included cooking and photographing over 100 recipes in 3 weeks, I’m kind of tired of cooking…. But – we still have to eat, so tonight I made the simplest dinner that I could eek out and in fact it was so easy, it shouldn’t have tasted as good as it did. This was however an important reminder that when eating paleo it’s actually really hard to go wrong. Fresh veggies, meat, and fat is not all that complicated and one has to try pretty darn hard to mess up, especially when keeping it simple. Here’s a “It Can Be This Easy” meal that I hope you all enjoy as much as we did! Also pictured is another school lunch idea: Turkey slices wrapped around organic broccoli slaw, a hard boiled egg, a Lara Bar, orange slices, and cut up dried all fruit leather.
Roasted Root Veggies and Chicken
2 lbs root veggies, diced into small cubes (I used pre-cut turnips, rutabagas, and parsnips from Trader Joe’s)
4 chicken breasts
2 tablespoons coconut oil
Garlic powder, dried basil, black pepper and sea salt to taste.
Preheat oven to 400. In a large mixing bowl, toss the root veggies with coconut oil. Add the veggies to a large glass baking dish and top with the 4 chicken breasts. Season the chicken with the garlic, basil, pepper and salt. Cover tightly with the tin foil and back for 45-50 minutes. Take of the tinfoil and bake for an additional 15 minutes.