NUTRITION

SERVINGS

INGREDIENTS

32 oz chicken breast

3 cup carrots

2 cup parsnips

1 medium yellow onion

3 stalk celery

4 clove garlic

2 tbsp extra virgin olive oil

1 cup chicken bone broth

1 tsp dried rosemary

1 tsp dried thyme

1 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds, then roughly chop the yellow onion and celery stalks.

• 2

  Place the sliced carrots, parsnips, onion, celery, and minced garlic into the bottom of a 6-quart slow cooker.

• 3

  Season the chicken breasts evenly on both sides with the sea salt, black pepper, dried rosemary, and dried thyme.

• 4

  Arrange the seasoned chicken breasts in a single layer on top of the vegetables in the slow cooker.

• 5

  Drizzle the extra virgin olive oil over the chicken and carefully pour the chicken bone broth into the side of the pot so the spices remain on the meat.

• 6

  Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and the root vegetables are soft.

• 7

  Remove the chicken to a cutting board, slice or shred into large pieces, and return to the pot to mix with the juices and vegetables before portioning into five containers for the week.