Lemon Goat Cheese Turnip Noodles with Broccoli and Chicken

The taste of turnip can be strong, so why not make it a bit more mild by breaking it into smaller, noodle-sized bites and topping it with a creamy combination of goat cheese, broccoli, and chicken? This loaded dish is smothered in creamy lemon goat cheese and filled with nutrient-rich broccoli and pan-fried chicken. Goat cheese is easier on the digestive system than cow’s milk cheese, which makes these noodles a good choice for people who are slightly sensitive to dairy.

Serves 2

2 medium turnips

3 tablespoons extra-virgin olive oil, divided

2 cloves garlic

1 head broccoli (about 1 cup broccoli florets)

1 free-range boneless, skinless chicken breast

3⁄4 cup cherry tomatoes, halved

1⁄4 cup chopped fresh basil

4 tablespoons goat cheese

Juice of 2 lemons

1 tablespoon bread crumbs

1⁄4 teaspoon black pepper

1. Peel turnips and slice off both ends. Spiralize using a small-noodle blade. In a large pan, heat 1 tablespoon olive oil on medium heat. Add turnips and cook for about 7 minutes or until noodles begin to soften. Set aside.
2. Chop garlic. Heat 1 tablespoon olive oil on medium-low heat. Add garlic and cook for 1 minute. Turn heat to medium and add broccoli. Cover pan and cook for about 5 minutes until broccoli is soft.
3. While broccoli is cooking, slice chicken into thin strips. Heat 1 tablespoon olive oil in a small pan on medium heat. Add chicken strips and cook for 3 minutes on each side.
4. When broccoli is done cooking, add chicken, cherry tomatoes, basil, and turnip noodles. Toss together with goat cheese and lemon juice until evenly coated. Remove from heat and top with bread crumbs and black pepper.