NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup carrots

0.5 cup parsnips

3 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 for easy cleanup.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, toss the chopped root vegetables with half of the olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

  Pat the chicken breast dry with a paper towel, then rub both sides with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Spread the seasoned vegetables onto the prepared baking sheet and place the chicken breast in the center, ensuring nothing is overcrowded.

• 7

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

• 8

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