NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

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

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch pieces to ensure even cooking.

• 3

  In a mixing bowl, toss the root vegetables with half of the olive oil, minced garlic, and a pinch of salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub both sides with the remaining olive oil, chopped rosemary, thyme, salt, and pepper.

• 5

  Place the chicken in the center of the baking sheet and surround it with the seasoned carrots and parsnips in a single layer.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.