NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 medium red potato

0.5 cup parsnip

1 tbsp olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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.

• 2

  Peel and chop the carrots, parsnips, and red potato into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, toss the chopped vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the seasoned vegetables in a single layer on the prepared baking sheet.

• 5

  Mince the garlic cloves and combine them in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 6

  Rub the garlic-herb mixture evenly over all sides of the chicken breast.

• 7

  Nestle the chicken breast in the center of the baking sheet, pushing the vegetables to the sides.

• 8

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

• 9

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