NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

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 for easy cleanup.

• 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, mince the garlic and finely chop the fresh rosemary and thyme.

• 4

  Place the sliced root vegetables on one side of the sheet pan, tossing them with 1/2 tablespoon of olive oil and a pinch of salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub it with the remaining 1/2 tablespoon of olive oil, the minced garlic, chopped herbs, and the remaining salt and pepper.

• 6

  Place the chicken on the other side of the sheet pan and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and caramelized.

• 7

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.