NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

3 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.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure even roasting.

• 3

  In a mixing bowl, toss the chopped root vegetables with 0.5 tablespoon of olive oil, the minced garlic, and half of the sea salt and black pepper.

• 4

  Place the chicken breast on the prepared baking sheet. Rub the remaining 0.5 tablespoon of olive oil over the chicken, followed by the chopped rosemary, thyme, and the remaining salt and pepper.

• 5

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

• 6

  Roast in the center of 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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in.