NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then cut them into uniform 1-inch chunks to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, carrots, and parsnips.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the herb oil.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces are not crowded.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 10

  Plate the sliced chicken with the roasted root vegetables and serve immediately.