NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the carrots, parsnips, and zucchini into uniform, bite-sized pieces for even roasting.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the vegetables on the prepared baking sheet and toss with half of the lemon-herb marinade until well coated.

• 5

  Rub the remaining marinade over the chicken breast and nestle it onto the baking sheet among the vegetables.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the meat stays succulent.