NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into 1-inch pieces, and halve the Brussels sprouts.

• 3

  In a large mixing bowl, toss the vegetables with half of the olive oil, half of the sea salt, and half of the black pepper until well coated.

• 4

  Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.

• 5

  In a small bowl, combine the remaining olive oil, minced garlic, chopped rosemary, and thyme to create a herb rub.

• 6

  Coat the chicken breast thoroughly with the herb rub and place it on the other side of the baking sheet.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.