Root Vegetable Chicken

Whole30 Garlic Herb Chicken sliced, with roasted root vegetables on a white plate.

Prep + Cook Time: 45 mins | Servings: 3

Ingredients:

  • 3 Whole30 Garlic Herb Chicken breasts

  • 4 Carrots (large dice)

  • 2 Sweet Potatoes (large dice)

  • 1/4 Kabocha Squash (half-inch slices)

  • 1 Tbsp. Olive Oil

Salsa Verde:

  • 1/2 C Olive Oil

  • 3/4 C Parsley Leaves

  • 1/2 Lemon (juiced)

  • 1 tsp. Capers

  • 1 Garlic Clove

  • 1 Pinch Red Pepper

  • Kosher Salt

Prepare the Vegetables

  1. Peel and cut all of the root vegetables.

  2. Toss all of the root vegetables together with olive oil and salt.

  3. Place the seasoned root vegetables on a baking sheet and cook in a preheated 375ºF degree oven until they are caramelized and cooked through, about 25 minutes.

  4. Remove from the oven and let cool down on the counter.

Salsa Verde

  1. Combine all salsa verde ingredients and blend with a blender, hand blender or food processor until smooth.

Assemble

  1. Slice the chicken into strips and the place on top of the roasted root vegetables and heat in the 375ºF degree oven until warm, about 5 minutes.

  2. Serve the chicken and vegetables with the salsa verde drizzled on top.