NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch pieces for even cooking.

• 3

  Finely mince the garlic clove and strip the leaves from the fresh rosemary and thyme sprigs, chopping them finely.

• 4

  In a mixing bowl, toss the chopped root vegetables with half of the olive oil, half of the sea salt, and half of the fresh herbs.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, minced garlic, sea salt, and herbs.

• 6

  Spread the vegetables onto the prepared baking sheet and nestle the chicken breast in the center.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep the meat moist and juicy.