NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried 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 and chop the carrots and parsnips into 1-inch chunks, and trim and halve the Brussels sprouts.

• 3

  In a mixing bowl, toss the prepared vegetables with 0.5 tablespoons of olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 10 minutes.

• 5

  While the vegetables are roasting, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, thyme, and rosemary in a small bowl.

• 6

  Season the chicken breast with the remaining salt and pepper, then coat it thoroughly with the lemon-herb mixture.

• 7

  Remove the baking sheet from the oven, move the vegetables to the sides, and place the chicken breast in the center.

• 8

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