NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.75 tbsp Olive oil

0.5 cup Red potato

0.5 cup Carrots

0.5 cup Parsnips

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the red potato, carrots, and parsnips into uniform 1-inch cubes to ensure even roasting throughout the pan.

• 3

  In a large mixing bowl, whisk together 0.5 tablespoons of olive oil with half of the minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Add the chopped root vegetables to the bowl and toss thoroughly until every piece is glistening and well-coated with the herb mixture.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining olive oil, garlic, and herbs until fully seasoned.

• 6

  Arrange the vegetables in a single layer on the prepared baking sheet and nestle the chicken breast in the center of the tray.

• 7

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables have developed caramelized edges.

• 8

  Allow the chicken to rest for at least 5 minutes before slicing against the grain to ensure every bite remains juicy and flavorful.