Preheat oven to 400 F. Ensure two racks are evenly separated in the oven.

Slice rutabaga into ¼ inch rounds. Slice carrots on a bias to create thin rounds. Toss veggies with half the avocado oil, half of the garlic and half of the rosemary. Spread evenly on a baking sheet, sprinkle with half the salt. Transfer to the oven, place on the top rack and bake for 40-45 minutes.

While the vegetables roast, prepare the chicken. Brush each breast with remaining avocado oil and minced garlic. Sprinkle remaining rosemary and salt over each piece. Place in a shallow baking dish.

Once 20 minutes of baking have passed, toss the vegetables and place on the lower rack. Place the chicken in the oven on the top rack (this will help brown the skin). Bake for the remaining 20-25 minutes, or until vegetables reached desired doneness and chicken reaches an internal temperature of 165 F.

Remove both the vegetables and chicken from the oven. Serve chicken and vegetables with arugula and dressing on the side.