NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Red potato

2 tsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried 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 rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and red potato into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Mince the garlic cloves finely.

• 4

  In a mixing bowl, toss the cubed root vegetables with 1 teaspoon of olive oil, half of the minced garlic, and a small pinch of salt and pepper.

• 5

  In a separate small bowl, whisk together the remaining 1 teaspoon of olive oil, the rest of the garlic, rosemary, thyme, salt, and pepper.

• 6

  Brush the herb and oil mixture evenly over both sides of the chicken breast.

• 7

  Spread the seasoned vegetables onto the prepared baking sheet and place the chicken breast in the center.

• 8

  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.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.