NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked white rice

1.5 tsp ghee

0.5 cup carrots

0.5 cup parsnips

0.5 tsp sumac

0.5 tsp dried thyme

1 tsp lemon juice

0.25 tsp ground turmeric

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips completely to remove all outer fiber, then slice them into thin, even rounds.

• 3

  Pat the chicken breast dry with a paper towel and rub both sides with sumac, dried thyme, sea salt, and black pepper.

• 4

  Arrange the chicken and sliced vegetables on the baking sheet, drizzling the vegetables with lemon juice and 1 teaspoon of the ghee.

• 5

  Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.

• 6

  In a small bowl, fold the ground turmeric and the remaining 0.5 teaspoon of ghee into the warm cooked white rice until evenly colored.

• 7

  Slice the chicken into medallions and serve over the golden rice with the silky roasted vegetables.