NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

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).

• 2

  Peel and chop the carrots and parsnips into bite-sized rounds or chunks.

• 3

  Toss the chopped vegetables on a baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the root vegetables in the oven for 25 to 30 minutes, tossing halfway through, until they are tender and golden brown.

• 5

  While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until fully cooked.

• 7

  Add the minced garlic, fresh rosemary, and fresh thyme to the skillet during the last 2 minutes of cooking, spooning the fragrant herb oil over the chicken.

• 8

  Allow the chicken to rest for 5 minutes before slicing it and serving alongside the roasted root vegetables.