4 organic or pasture raised, chicken breasts
½ medium cabbage
4 medium carrots, cut in 2” pieces
2 stalks celery, cut in 2” pieces
2 cloves garlic, crushed (optional)
2 Tbs olive oil
1 Tbs wild pesto (or any other pesto you have on hand)
Salt and pepper
- Preheat oven to 350F.
- Rub the chicken breasts with avocado oil, garlic, pesto, salt and pepper.
- Cut the cabbage into 4 wedges and season it along with carrots and celery with avocado oil, salt and pepper.
- Arrange the chicken breast and cabbage wedges in alternating pattern in a baking dish. Put the carrots and celery along the sides of the dish.
- Bake for about 40-45 min.
NOTE: Do not overcook or the chicken will dry out. To check for optimal doneness, cut the thickest part of the breast with a sharp knife to see if clear juice is running.