NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup carrots

0.5 cup parsnips

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 slice the carrots and parsnips into uniform 1/2-inch thick rounds to ensure even cooking.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, sliced carrots, and parsnips.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.