NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Olive oil

2 cloves Garlic

1 tsp Rosemary

1 tsp Thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch rounds to ensure they roast evenly.

• 3

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

• 4

  In a large mixing bowl, whisk together the olive oil, minced garlic, chopped herbs, sea salt, and black pepper.

• 5

  Add the chicken breast and the sliced root vegetables to the bowl, tossing thoroughly until everything is well-coated in the herb oil.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to crowd the pan.

• 7

  Roast 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 before slicing to ensure it remains juicy.