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Roast Chicken Breast with Rutabagas, Carrots + Arugula

Active Time: 10 minutes | Total Time: 1 hour

Serves:  4

Ingredients

  • 4 Tbsp(s) Primal Kitchen Greek Vinaigrette
  • 24 ounce(s) free-range, skin-on chicken breast
  • 3 medium(s) rutabagas, peeled
  • 2 medium(s) carrots, peeled
  • 4 cup(s) organic arugula
  • 3 Tbsp(s) avocado oil
  • 1 tsp sea salt
  • 3 Tbsp.(s) fresh rosemary, chopped
  • 3 clove(s) garlic, minced
  • 4 Tbsp(s) Primal Kitchen Greek Vinaigrette
  • 672 g free-range, skin-on chicken breast
  • 1158 g rutabagas, peeled
  • 122 g carrots, peeled
  • 80 g organic arugula
  • 42 g avocado oil
  • 6 g sea salt
  • 6 g fresh rosemary, chopped
  • 9 g garlic, minced

Preparation

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