NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 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

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into half-inch thick rounds to ensure even roasting.

• 3

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

• 4

  Add the chicken breast and the sliced root vegetables to the bowl, tossing thoroughly until every piece is coated in the herb oil.

• 5

  Transfer the mixture to the prepared baking sheet, spreading the vegetables out in a single layer around the chicken.

• 6

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

• 7

  Allow the chicken to rest for 5 minutes before slicing it against the grain and serving with the roasted vegetables.