NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

1 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic cloves finely.

• 4

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

• 5

  Drizzle the mixture with olive oil and add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss all ingredients thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, giving the pieces enough space to roast properly.

• 8

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 9

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

• 10

  Serve the sliced chicken breast alongside the roasted root vegetables for a complete, clean meal.