NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure a better sear and even roasting.

• 3

  In a small bowl, whisk together the olive oil, minced rosemary, thyme, garlic, sea salt, and black pepper.

• 4

  Place the chopped carrots, parsnips, and halved Brussels sprouts on the sheet pan, then drizzle with half of the herb oil and toss to coat.

• 5

  Move the vegetables to the edges of the pan and place the chicken breast in the center, brushing it generously with the remaining herb oil.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.