NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 medium red potato

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

• 2

  Peel and chop the carrots, parsnips, and red potato into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

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

• 5

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 6

  Pat the chicken breast dry with a paper towel, then rub it thoroughly with the remaining olive oil, garlic, herbs, salt, and pepper.

• 7

  Place the chicken breast on the other side of the baking sheet, nestling it slightly among the vegetables.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables, drizzling any remaining pan juices over the top.