NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 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 the carrots and parsnips, then slice them into 1-inch thick rounds to ensure even cooking.

• 3

  In a medium mixing bowl, toss the sliced carrots and parsnips with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the rosemary, thyme, salt, and pepper.

• 4

  Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and rub both sides with the remaining 0.5 tablespoon of olive oil, garlic, and the rest of the herb seasoning.

• 6

  Place the chicken breast on the other side of the baking sheet next to the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.