Chicken Breast with Hakurei Turnips and Basil Chimichurri

• 1 Pack Chicken Breast
• 1 bunch Hakurei Turnips
• 1/2 cup finely packed Basil Leaves
• 2 Tbsp Cooking Oil
• Olive Oil
• 1 clove Garlic peeled
• ¼ cup Olive Oil
• 1 Tbsp Red Wine Vinegar
• 1 pinch Red Pepper Flakes
• Sea Salt and Pepper

Remove greens from turnips, wash them well and roughly chop. Cut turnips in half lengthwise.

Preheat oven to 400 degrees.

Dry chicken breasts and rub all over with olive oil. Generously season with sea salt on both sides. Fit a cooling rack inside a baking sheet. Heat 2 tablespoons of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken skin side down on the skillet and cook until skin is crispy, about 2 minutes. Flip and continue cooking for another 2 minutes.

Transfer the chicken breasts to the baking rack, skin side up. Pour about 1 tablespoon of the cooking oil from the skillet over each chicken breast. Keep the rest.

Bake at 400 degrees for about 40 minutes, until internal temperature of the meat reaches 160 degrees, or the juices run clear when you cut into them.

Meanwhile, combine the basil, garlic, olive oil, red wine vinegar and crushed red pepper flakes in a food processor and pulse until the basil pieces are small and even. Season with sea salt and pepper, to taste; and set aside.

Heat the same skillet you used for the chicken over medium-high heat. Add the turnips cut side down and sear until slightly browned and tender. Add the turnip greens and cook until just wilted. Season with sea salt and pepper to taste.

When chicken is done, remove from oven and let rest for 5 minutes. Cut meat off the bone in strips. Divide Hakurei turnips and greens between two plates, top with sliced chicken and drizzle with basil chimichurri.