NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds, ensuring they are uniform for even cooking.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and sliced root vegetables on the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.

• 6

  Arrange the chicken in the center of the pan with the vegetables spread out in a single layer around it.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.