Chicken in foil packets with grated root vegetables.

Dinner tonight in twenty minutes of prep and twenty minutes in the oven:

• 4          boneless skinless chicken breast halves
• 1          peeled large sweet potato
• 1          small onion
• 1          peeled large carrot
• 1          turnip (thanks for the turnip, Hannah)
• 4         slices from one ripe tomato
• Salt and pepper and balsamic vinegar to taste
• 4          one-foot squares of heavy aluminum foil

Grate the sweet potato, onion, carrot, and turnip in the food processor.  Salt and pepper to taste.   In each square of aluminum foil place about 3/4 to 1 cup of vegetable mixture. Top with chicken breast and slice of tomato.  Add salt and pepper and a few drops of balsamic vinegar.  Seal packets and bake 20 minutes at 450 degrees F.

Adapted from Mark Bittman’s How to Cook Everything.  Have with a tossed salad and, if you used lots of pepper, some late harvest Riesling.