NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Prepare the vegetables by peeling and chopping the carrots and parsnips into 1-inch chunks, halving the Brussels sprouts, and finely mincing the garlic.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with half of the sea salt, black pepper, rosemary, and thyme.

• 4

  In a large mixing bowl, toss the prepared carrots, parsnips, and Brussels sprouts with the olive oil, minced garlic, and the remaining herbs and seasonings.

• 5

  Spread the vegetable mixture in a single layer on the baking sheet, leaving an open space in the center.

• 6

  Place the seasoned chicken breast in the center of the sheet and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.