NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 cup Carrots

0.5 cup Parsnips

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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into one-inch thick rounds or chunks.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, carrots, and parsnips.

• 5

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in oil and herbs.

• 7

  Arrange the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 8

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.