NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

2 tsp 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a small bowl, mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  Place the chopped root vegetables on one side of the baking sheet, drizzle with 1 teaspoon of olive oil, and sprinkle with half of the salt and pepper.

• 5

  Rub the chicken breast with the remaining teaspoon of olive oil, the minced garlic, the fresh herbs, and the remaining salt and pepper.

• 6

  Place the seasoned chicken breast on the other side of the baking sheet.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 8

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