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Preheat oven to 375 degrees.
Cut zucchini in half, lengthwise, and then in ½-inch slices. Cut carrots into ¼-inch rounds. In large bowl, toss carrots and zucchini with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon paprika and 1/2 teaspoon sea salt. Transfer to a high-top baking pan. Season chicken with sea salt and pepper on both sides. Heat 1 tablespoon olive oil in large skillet over medium heat. Add chicken, skin side down. Cook 2-3 minutes until skin is golden brown. Remove breasts and transfer, skin side up, to pan with zucchini and carrots. Place in oven and roast 30 minutes, or until internal temperature reaches 165 degrees. Remove from oven; divide chicken and roasted veggies between two plates; and garnish with chopped fresh herbs.