NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium red potato

0.5 cup carrots

0.5 cup parsnips

0.5 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 and line a large rimmed baking sheet with parchment paper.

• 2

  Wash and cube the red potato into 1-inch pieces, and slice the carrots and parsnips into uniform half-inch rounds.

• 3

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

• 4

  Place the chopped vegetables in a large bowl and toss with half of the garlic-herb oil mixture until well coated.

• 5

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

• 6

  Rub the remaining oil mixture over both sides of the chicken breast and place it in the center of the baking sheet.

• 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 brown.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.