NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

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

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet. Rub the remaining olive oil, minced garlic, fresh rosemary, and fresh thyme over both sides of the chicken.

• 5

  Spread the seasoned vegetables in a single layer around the chicken breast on the baking sheet.

• 6

  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 golden-brown and tender.

• 7

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