NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 cup Brussels sprouts

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1-inch chunks, and halve the Brussels sprouts.

• 3

  In a large mixing bowl, combine the vegetables with the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Toss the vegetables thoroughly until they are evenly coated with the oil and herb mixture.

• 5

  Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center.

• 6

  Season the chicken breast with a small pinch of salt and pepper, then place it in the center of the baking sheet.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to serve alongside the roasted vegetables.