NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick rounds or chunks to ensure even cooking.

• 3

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

• 4

  Place the chicken breast and the chopped root vegetables in a large mixing bowl and pour the herb oil mixture over them.

• 5

  Toss thoroughly until the chicken and vegetables are completely and evenly coated in the aromatics.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and caramelized.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 9

  Garnish with freshly chopped parsley and serve warm.