NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup and even roasting.

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch rounds to ensure they cook at the same rate as the chicken.

• 3

  Mince the garlic cloves finely and combine them in a small bowl with the dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  In a large mixing bowl, toss the sliced root vegetables with 0.25 tablespoons of olive oil and half of the prepared garlic-herb seasoning.

• 5

  Pat the chicken breast completely dry with a paper towel and rub with the remaining 0.25 tablespoons of olive oil and the rest of the herb mixture.

• 6

  Arrange the seasoned vegetables in a single layer on the baking sheet, placing the chicken breast in the center of the tray.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.