NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 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 for easy cleanup.

• 2

  Wash and peel the carrots and parsnips, then slice them into uniform 1-inch chunks to ensure they roast evenly.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the chopped carrots and parsnips with half of the olive oil, half of the minced garlic, half of the herbs, and a pinch of sea salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the seasoned vegetables onto the baking sheet in a single layer and place the chicken breast in the center.

• 7

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

• 8

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