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.
Ingredients
- 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
Instructions
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).
Assemble
- 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.
