NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 chop them into uniform 1-inch chunks to ensure even cooking.

• 3

  In a mixing bowl, toss the chopped root vegetables with half of the olive oil, one minced garlic clove, and a pinch of salt and pepper.

• 4

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

• 5

  Scatter the seasoned vegetables around the chicken in a single layer, ensuring they aren't overcrowded.

• 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 fork-tender.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted vegetables, drizzling any pan juices over the top for extra flavor.