NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

1 medium parsnip

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnip, then chop them into uniform 1-inch chunks to ensure even roasting.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

• 5

  Pour the garlic-herb oil mixture over the chicken and vegetables, using your hands or a spatula to coat every piece thoroughly.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Garnish with freshly chopped parsley and serve immediately.