NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

1 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick rounds or bite-sized chunks.

• 3

  In a large bowl, toss the sliced root vegetables with 0.5 tablespoons of the olive oil and a small pinch of the salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub the surface with the remaining 0.5 tablespoons of olive oil.

• 5

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, remaining sea salt, and black pepper to create a dry rub.

• 6

  Season the chicken breast evenly on both sides with the herb mixture, pressing it into the meat.

• 7

  Spread the vegetables onto the prepared baking sheet in a single layer and nestle the chicken breast 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 golden and tender.

• 9

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