NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

3 cloves garlic

0.75 tbsp olive oil

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 1-inch thick rounds or cubes to ensure even cooking.

• 3

  In a large mixing bowl, combine the chicken breast, sliced carrots, and cubed parsnips.

• 4

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

• 5

  Drizzle the olive oil over the chicken and vegetables, then add the garlic, herbs, sea salt, and black pepper.

• 6

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

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken is not covered by vegetables.

• 8

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

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables.