NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

0.75 tbsp extra virgin olive oil

0.5 whole lemon

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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots and parsnips into 1-inch thick rounds to ensure they cook evenly.

• 3

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

• 4

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

• 5

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

• 6

  Remove the tray from the oven, move the vegetables to the sides, and place the seasoned chicken breast in the center.

• 7

  Return the tray to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 8

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving.