NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp 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 baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a mixing bowl, toss the carrots and parsnips with 0.5 tablespoon of olive oil and half of the garlic and herbs.

• 5

  Rub the chicken breast with the remaining 0.5 tablespoon of olive oil, the rest of the garlic and herbs, sea salt, and black pepper.

• 6

  Spread the vegetables onto the prepared baking sheet and place the chicken breast in the center.

• 7

  Roast for 25-30 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 keep it juicy.

• 9

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.