NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

1 medium parsnip

1 tbsp extra virgin olive oil

2 cloves garlic

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 baking sheet with parchment paper.

• 2

  Peel the carrots and parsnip, then slice them into 1-inch thick rounds or bite-sized chunks.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and place it on the prepared baking sheet.

• 6

  Rub the chicken with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

• 7

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

• 8

  Roast for 20-25 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 it remains juicy, then serve alongside the roasted vegetables.