NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.75 cup parsnips

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure they cook at the same rate.

• 3

  Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the dried rosemary, sea salt, black pepper, and garlic powder.

• 5

  Toss the vegetables with your hands or a spatula to coat them thoroughly in the oil and spices, and flip the chicken to season both sides.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is in the center of the tray surrounded by the vegetables.

• 7

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

• 8

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