NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 small red potato

0.25 tbsp extra virgin olive oil

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 rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch rounds, and cut the red potato into 1-inch cubes.

• 3

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

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 5

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 6

  Pat the chicken breast dry with a paper towel, then rub it thoroughly with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 7

  Place the seasoned chicken breast in the center of the baking sheet surrounded by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.