NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 cup brussels sprouts

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Chop the carrots and parsnips into 1-inch rounds, and halve the Brussels sprouts.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Add the chicken breast and chopped vegetables to the bowl, tossing thoroughly to ensure everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken has enough space to roast evenly.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.