NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Leeks

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 cup Low-sodium chicken broth

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Clean the leeks thoroughly by slicing them into half-moons and soaking them in cold water to remove any grit, then pat them dry.

• 3

  Place the chicken breast on one side of the baking sheet and the cleaned leeks on the other side.

• 4

  Drizzle 0.5 tablespoons of olive oil over the chicken and leeks, then sprinkle with sea salt and black pepper.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the leeks are tender and slightly caramelized.

• 6

  While the chicken roasts, prepare the sauce by heating the remaining 0.5 tablespoons of olive oil in a small skillet over medium heat.

• 7

  Add the minced garlic and cook for 1 minute until fragrant, then whisk in the chicken broth, lemon juice, and fresh thyme.

• 8

  Simmer the sauce for 3 to 4 minutes until slightly reduced, then stir in the fresh parsley.

• 9

  Slice the roasted chicken and serve it over the leeks, drizzling the warm lemon-herb sauce generously over the top.