NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup carrots

0.5 cup parsnips

1 cup brussels sprouts

1 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 chunks, and trim and halve the Brussels sprouts.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, chopped vegetables, olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

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

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

• 7

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

• 8

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

• 9

  Plate the sliced chicken with the roasted vegetables and serve immediately.