NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh thyme

1 tsp fresh rosemary

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 chop them into uniform 1-inch chunks to ensure even cooking.

• 3

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

• 4

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

• 5

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

• 6

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

• 8

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