NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick rounds or cubes to ensure even roasting.

• 3

  In a large bowl, toss the root vegetables with 0.25 tablespoon of olive oil and a pinch of salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.5 tablespoon of olive oil.

• 5

  Mince the garlic and finely chop the rosemary and thyme, then press the herb mixture onto the chicken.

• 6

  Spread the vegetables on the baking sheet and place the chicken in the center, ensuring nothing is overcrowded.

• 7

  Roast for 20 to 25 minutes until the chicken is opaque throughout and the vegetables are fork-tender.

• 8

  Let the chicken rest for several minutes before slicing against the grain to maintain juiciness.