NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless 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

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or bite-sized chunks.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a mixing bowl, toss the sliced carrots and parsnips with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

  Place the chicken breast on the prepared sheet pan and rub with the remaining 0.5 tablespoon of olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Spread the seasoned root vegetables in a single layer around the chicken breast on the pan.

• 7

  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 lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.