NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

1 medium parsnip

0.5 cup Brussels sprouts

0 tbsp avocado oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 and chop the carrots and parsnip into 1-inch chunks, and halve the Brussels sprouts.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chopped vegetables and the whole chicken breast.

• 5

  Drizzle with avocado oil and sprinkle with minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is in the center.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.