Mustard is the backbone here, its vinegar and spices doing the work of a proper marinade and glaze. Turmeric gives the roots color while the mustard keeps everything moist and punchy. Fast enough for a Tuesday night, adaptable to what you have.

Serves 2. 35 minutes, 10 at the stove.

About 630 calories a serving, 52 g protein, 27 g carbohydrate, 34 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Chop 2 garlic cloves fine and cut your chicken into 2-inch pieces; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. When the skillet is hot, add the chicken and let it sit without stirring for two minutes, then break up the pieces and cook until the outsides are no longer raw, about four minutes more.4 min
3. Cut 1 pound carrots and parsnips into 1/2-inch coins. Push the chicken to the side and add the roots, stir to coat with the pan's oil, then cook for two minutes.2 min
4. Stir in 6 tablespoons mustard, the minced garlic, and 1/2 cup water; bring to a simmer, then lower the heat to medium and cover the skillet.
5. Cook covered for twelve minutes until the roots are tender and the chicken is cooked through. Taste and adjust salt if needed.12 min

Note Swap parsnips for more carrots, or use turnips. Leftovers keep four days chilled; reheat gently with a splash of water. Serve over rice or with bread, or stretch it with a green salad alongside.