Creamy Herb Chicken with Roasted Potatoes & Carrots

Lunch

Oct 12

There’s something deeply satisfying about the smell of garlic, herbs, and roasted veggies wafting through your kitchen while you’re still half answering emails and half contemplating a nap.

This Creamy Herb Chicken with Roasted Potatoes & Carrots is your weeknight hero — nourishing, comforting, and quick enough to fit between your “I swear I’m logging off soon” and “oops, it’s 8 PM” moments.

It’s a cozy, grounded meal that reminds you: you don’t need to chase wellness — you can roast it in your oven.

💪 Why This Dish Works Like Magic

🍗 Chicken Breast
Lean, high-protein, and packed with amino acids that help your body actually recover from that yoga flow or those back-to-back Zoom marathons.
Fun fact: Chicken is rich in tryptophan — the amino acid that helps boost serotonin, which means you’re technically eating your way to a better mood. You’re welcome.

🥔 Roasted Potatoes & Carrots
The earthy, grounding duo. They’re rich in potassium, vitamin A, and actual joy. They stabilize blood sugar, support your adrenals, and pair perfectly with “one more bite” energy.

🌿 Thyme + Garlic
Herbs of the kitchen witch — purifying, protective, and undeniably delicious. They’re like nature’s version of sage but for your dinner.

🥛 Almond Milk Cream Sauce
Light, nutty, and dairy-free without tasting like sacrifice. Think comfort food energy, minus the “need to unbutton your jeans” aftermath.

🍴 The Recipe

Serves: 2
Prep Time: 10 min | Cook Time: 30 min | Total: 40 min
Protein: ~44g | Calories: ~525

Ingredients

12 oz chicken breast (2 fillets)
2 cups baby potatoes, halved
1 cup carrots, sliced
½ cup onion, diced
2 cloves garlic, minced
½ cup unsweetened almond milk
1 tsp olive oil
1 tsp Dijon mustard
1 tsp coconut aminos
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Sea salt + cracked black pepper
Optional: squeeze of lemon or fresh parsley

Directions

Preheat oven to 400°F (200°C). Toss potatoes and carrots with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Roast 25 minutes, until golden and tender.
Season chicken with salt, pepper, and thyme. Heat olive oil in a skillet, sear 4–5 minutes per side until golden. Remove and set aside.
Sauté onion and garlic in the same pan for 2–3 minutes.
Stir in Dijon, coconut aminos, and almond milk. Simmer 3–5 minutes until thickened slightly.
Return chicken to the pan, spoon sauce over top, and simmer 5 minutes on low. Serve warm with roasted veggies and extra sauce.

🔥 Macros (per serving)

Calories: 525
Protein: 44g
Fat: 22g
Carbs: 31g

🌿 Tips & Swaps

✨ For a thicker sauce, whisk in 1 tsp arrowroot, tapioca starch, or corn starch.

✨ Add spinach or kale to the sauce in the last few minutes for extra greens.

✨ Swap potatoes for cauliflower or parsnips for a lighter version.

✨ Use rosemary or sage instead of thyme for a deeper, woodsy flavor.

💬 Sacred Herb Studio Ritual

Here’s your moment: plate this beauty, grab your fork, and actually sit down.

You worked hard today. You juggled life, workouts, people, pets, and maybe your sanity.
This meal is your reminder that wellness doesn’t have to be a production — it can just be real food that loves you back.

And yes, if you eat this while wearing sweatpants and a claw clip… it still counts as sacred.

📸 Tag your cozy creations with #SacredHerbEats — we want to see your kitchen magic (and maybe your wine glass in the background, no judgment).

Yield: 2

Author: Laura Paquin