NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

0.75 tbsp extra virgin 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

  Peel and slice the carrots and parsnips into 1-inch rounds, and trim and halve the Brussels sprouts.

• 3

  In a large mixing bowl, toss the prepared vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the chopped fresh herbs.

• 4

  Pat the chicken breast dry with a paper towel, then rub it with the remaining 0.25 tablespoon of olive oil, remaining garlic, herbs, sea salt, and black pepper.

• 5

  Place the chicken breast in the center of the baking sheet and arrange the seasoned vegetables in a single layer around it.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.