NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds.

• 3

  In a mixing bowl, toss the sliced root vegetables with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

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

• 6

  Pat the chicken breast dry with a paper towel, then rub it with the remaining 0.5 tablespoon of olive oil, minced garlic, chopped herbs, and the rest of the salt and pepper.

• 7

  Place the chicken breast on the other side of the baking sheet.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and lightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.