NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

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 the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure even cooking.

• 3

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

• 4

  Place the chicken breast and the chopped root vegetables in a large mixing bowl and drizzle with the herb oil mixture.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated in the aromatics.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.