NUTRITION

SERVINGS

INGREDIENTS

5.5 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, chopped root vegetables, olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

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

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for proper browning.

• 7

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

• 8

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

• 9

  Serve the sliced chicken alongside the roasted root vegetables.