NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup carrots

0.5 cup parsnips

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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, chopped carrots, and parsnips.

• 5

  Add the minced garlic, chopped herbs, sea salt, and black pepper to the bowl.

• 6

  Drizzle the extra virgin olive oil over the mixture and toss thoroughly until the chicken and vegetables are evenly coated.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 8

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

• 9

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure maximum juiciness.