NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 medium red potato

0.75 tbsp extra virgin olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots, parsnips, and red potato into uniform 1-inch pieces to ensure even cooking.

• 3

  In a large mixing bowl, toss the chopped root vegetables with 0.5 tablespoons of olive oil, half of the minced garlic, and half of the rosemary and thyme.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.25 tablespoons of olive oil, garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

• 6

  Remove the sheet from the oven, toss the vegetables to ensure even browning, and place the chicken breast in the center of the pan.

• 7

  Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the tender roasted vegetables.