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 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

  Wash, peel, and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

• 3

  In a mixing bowl, toss the chopped root vegetables with half of the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  Place the chicken breast on the prepared baking sheet. Rub the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper over both sides of the chicken.

• 6

  Spread the seasoned vegetables in a single layer around the chicken on the baking sheet.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.