NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Carrots

0.75 cup Parsnips

0.75 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, and chopped fresh rosemary.

• 5

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

• 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 golden and tender.

• 7

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