NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

2 cloves garlic

1 tbsp olive oil

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 rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds to ensure they cook evenly.

• 3

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

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables are roasting, rub the chicken breast with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the vegetables to the outer edges, and place the seasoned chicken breast in the center.

• 7

  Return the pan to the oven and roast for another 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the tender roasted vegetables.