NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

2 cloves garlic

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 baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks for even cooking.

• 3

  In a large mixing bowl, toss the chopped root vegetables with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 4

  In a small bowl, whisk together the remaining 0.5 tbsp of olive oil with the minced garlic, chopped rosemary, and thyme.

• 5

  Place the chicken breast on the prepared baking sheet and rub the garlic-herb oil mixture over all sides of the meat.

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.