May 6, 2024

Root Vegetables with Whole30 Garlic Herb Chicken

Our Garlic Herb Chicken pairs beautifully with roasted carrots, sweet potato, celery, and squash, and the whole dish is drizzled with a flavorful salsa verde.

Root Vegetable Chicken
Made By Whole30Made By Whole30

Root Vegetables with Whole30 Garlic Herb Chicken

Total Time 45 minutes


  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 sweet potatoes peeled and diced large
  • 4 carrots peeled and diced large
  • 1/4 kabocha squash cut into half-inch slices
  • 3 Whole30 Garlic Herb Chicken breasts sliced into strips

Salsa Verde

  • 1/2 cup olive oil
  • 3/4 cup parsley leaves
  • 1/2 lemon juiced
  • 1 tsp capers
  • 1 garlic clove
  • 1 pinch of red pepper
  • kosher salt to taste


Prepare the Vegetables

  • PREHEAT oven to 375°F.
  • TOSS all of the vegetables together with olive oil and kosher salt.
  • PLACE seasoned vegetables on a baking sheet and cook until caramelized and fork-tender, for about 25 minutes. Stir halfway through.
  • REMOVE from the oven and set aside. (Keep the oven on.)

Salsa Verde

  • COMBINE all salsa verde ingredients and blend with a blender, hand blender or food processor until smooth. Add salt to taste (if needed).


  • PLACE chicken on top of the roasted vegetables and heat in the 375ºF degree oven until warm, about 5 minutes.
  • SERVE chicken and vegetables with the salsa verde drizzled on top.

Jason Travi

Jason Travi is a James Beard Award semi-finalist chef with over 20 years of experience in the restaurant and retail packaged goods industries. He’s a graduate of the Culinary Institute of America and has been the Executive Chef at several award-winning restaurants in Los Angeles, California. Chef Travi also worked as the Executive Chef at Freshly and Amazon Go.