NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick diagonal coins to ensure even roasting.

• 3

  Finely mince the garlic cloves and strip the leaves from the rosemary and thyme stems, chopping the herbs finely.

• 4

  In a mixing bowl, toss the sliced carrots and parsnips with half of the olive oil and a pinch of the salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub it thoroughly with the remaining olive oil, minced garlic, and fresh herbs.

• 6

  Spread the root vegetables across the prepared baking sheet and nestle the herb-crusted chicken breast in the center.

• 7

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

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing against the grain to maintain maximum juiciness.