NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup carrots

1 medium parsnip

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Peel and slice the carrots and parsnip into 1-inch thick rounds or sticks.

• 4

  Place the chicken breast, carrots, and parsnips on the prepared baking sheet in a single layer.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the vegetables and rubbing the chicken to ensure everything is evenly coated.

• 6

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.