NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 cup Carrots

0.5 cup Parsnips

1 cup Brussels sprouts

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 for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin gets a beautiful golden-brown sear.

• 3

  Slice the carrots into rounds, dice the parsnips into bite-sized cubes, and halve the Brussels sprouts.

• 4

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

• 5

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

• 6

  In a small bowl, combine the remaining olive oil with minced garlic, chopped rosemary, and thyme to create a herb rub.

• 7

  Coat the chicken breast evenly with the herb rub and place it in the center of the baking sheet.

• 8

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure every bite is succulent and juicy.