NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your 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 uniform 1/2-inch thick rounds to ensure even cooking.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the carrots and parsnips.

• 4

  Mince the garlic cloves finely and sprinkle them over the chicken and vegetables.

• 5

  Drizzle the olive oil over everything, then season evenly with dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the oil and herb mixture.

• 7

  Spread the ingredients into a single layer, ensuring the chicken is not covered by the vegetables.

• 8

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 9

  Remove from the oven and drizzle with fresh lemon juice to brighten the flavors before serving.