NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

2 whole garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 slice them into 1-inch thick rounds or bite-sized chunks.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, carrots, and parsnips.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not crowded by the vegetables.

• 8

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and lightly browned.

• 9

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