NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 medium parsnip

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 and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a mixing bowl, toss the chopped vegetables with half of the olive oil, one minced garlic clove, and half of the chopped rosemary and thyme.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Arrange the seasoned root vegetables in a single layer around the chicken breast on the baking sheet.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 7

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