NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

4 whole garlic cloves

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 sheet pan with parchment paper.

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure they cook at the same rate.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 4

  In a large mixing bowl, combine the chicken breast, chopped root vegetables, olive oil, minced garlic, herbs, salt, and pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 6

  Spread the mixture onto the prepared sheet pan in a single layer, making sure not to crowd the ingredients so they roast rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately.