NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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 1-inch thick rounds or chunks to ensure even roasting.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast and the prepared root vegetables to the bowl, tossing thoroughly until every piece is coated in the herb oil mixture.

• 5

  Arrange the chicken and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Place the sheet in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables.

• 8

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