Phase 1 | Serves 4
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 7 hours 15 minutes

Ingredients

10 medium carrots, cut into rounds
2 cups diced parsnips
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, diced into bite-size pieces
1 red onion, halved and sliced
2 apples, peeled and cut into chunks (lunch only)
3/4 cup water
2 tablespoons balsamic vinegar
Chopped fresh chives and parsley
4 cups cooked quinoa, brown rice, or barley, to serve

Directions

1. Layer the carrots and parsnips on the bottom of the slow cooker. Combine the salt, ginger, and pepper; sprinkle half of the mixture over the vegetables.
   
   
2. In a nonstick skillet, sauté the chicken and onions until lightly browned; transfer to the slow cooker. Top with the apples. Combine the water and balsamic vinegar; pour over the chicken and apples. Sprinkle with the remaining seasoning mixture.
   
   
3. Cover the slow cooker and cook on high for 3 hours or low for 7 hours until vegetables are tender and chicken juices run clear. Stir before serving.
   
   
4. Sprinkle with chives and parsley, and serve with cooked quinoa, brown rice or barley for Phase 1.

*Include the apples if you’re serving it for lunch, or sub extra carrots and parsnips for dinner.