Chicken with Fall Veggies

Every Tuesday is like Christmas in this house.  That's the day we pick up our CSA box from the farm and see what delicious veggies we have to cook with for the week. The fall season has arrived and we literally have mountains of greens and squash.  We also have an abundance of sweet potatoes (which I have been steaming for the little guy), beets, radishes and potatoes.  This meal uses up much of those ingredients and was very delicious.  I felt healthy eating it, which made it easier to chow down a giant piece of cake afterwards!

There are three parts to this dish, there is roasted chicken with a goat cheese cream sauce, which is served over a bed of sauteed chard with roasted beets and sweet potatoes, and along side that is some roasted radishes.  P.S. when you roast a radish, it takes out that bitter spicy flavor and you're left with something between a potato and a summer squash. Enjoy!

Roasted Chicken with Goat Cheese Cream Sauce
Serves: 4

Ingredients:
4 thin chicken breasts (I usually use 2 and cut them in half... but we aren't big meat eaters)
salt
pepper
1/4 cup white wine or vegetable broth

3 cloves garlic, minced
2 tbs. butter
2 tbs. flour
1 cup whole milk
1 oz goat cheese

Directions:
Preheat oven to 400, season the chicken and place in an oven safe dish.  I usually cook mine for 20 minutes (thin) in some white wine.  

For the sauce:
Melt butter in small saucepot over medium low, add garlic and let cook for a minute or two. Whisk in flour until it forms a pasty substance.  Slowly add milk and bring to a bubble.  Turn down to low and let simmer, whisking to avoid anything from sticking to the bottom.  Do this for 10-15 minutes until thickened (you are really supposed to do this for 45 minutes to get the true flavor, but I never have that much time).  Towards the end, melt in the goat cheese.  Add salt and pepper to taste.

Sauteed Chard with Beets and Sweets
Serves: 4

Ingredients:
1 bundle rainbow chard (or whatever you have on hand, spinach or kale will work too), chopped into 1-2 inch pieces
3 garlic cloves, minced
1 tbs. olive oil
2 medium beets, peeled and chopped
1 medium sweet potato, peeled and chopped

Directions:
Preheat oven to 400.  On a baking sheet, spread out chopped beets and sweet potatoes.  Drizzle with olive oil and toss.  Place in preheated oven for 30 minutes, stirring halfway through.

Meanwhile, in a large skillet over medium low heat, add the garlic to the olive oil and saute for about a minute.  Add the chopped chard and saute until wilted, 5-10 minutes.  Add the roasted beets and sweet potatoes and give it a toss. Serve chicken over this... Goat cheese compliments chard and beets very well.  

Roasted Radishes
Serves: 4

Ingredients:
1 lb radishes, (I really have no idea how many I had, but it filled a large baking sheet)
1-2 tbs. olive oil
1 tsp. dried oregano
salt and pepper to taste

Directions:
Preheat oven to 400 F, quarter the radishes and toss with olive oil and spices.  Place on large baking sheet and roast in oven for 30 minutes, until soft.