NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 clove Garlic

1 tsp Fresh Mixed Herbs (Thyme & Rosemary)

1/4 cup Low-Fat Cream

1 cup Mixed Roasted Root Vegetables (Carrots & Parsnips)

1 tsp Olive Oil (for vegetables)

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the vegetables.

• 2

  Toss the mixed root vegetables with 1 teaspoon olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet.

• 3

  Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

• 4

  While the vegetables are roasting, pat the chicken breast dry, and season with salt, pepper, and the fresh mixed herbs.

• 5

  Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes per side, or until the chicken is cooked through and has a golden crust.

• 6

  Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.

• 7

  Stir in the low-fat cream, allowing it to warm and meld with the garlic and herbs, creating a light, creamy sauce.

• 8

  Once the chicken is fully cooked and the sauce has thickened slightly, plate the chicken and drizzle the creamy herb garlic sauce over it.

• 9

  Serve the chicken alongside the roasted root vegetables and enjoy your balanced, nutritious meal.