NUTRITION

SERVINGS

INGREDIENTS

3 oz boneless skinless chicken breast

0.5 cup sliced carrots

0.5 cup cubed parsnips

0.5 cup halved Brussels sprouts

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove minced garlic

PREPARATION

• 1

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

• 2

  Place the sliced carrots, cubed parsnips, and halved Brussels sprouts in a large mixing bowl.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the sea salt, black pepper, rosemary, and thyme; toss to coat evenly.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, and the rest of the herb seasoning mix.

• 6

  Place the chicken in the center of the baking sheet and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 7

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