NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 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 rimmed baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds.

• 3

  In a large bowl, toss the sliced root vegetables with 0.5 tbsp of extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Mince the garlic and combine it in a small bowl with the remaining 0.5 tbsp of olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Pat the chicken breast dry with a paper towel and rub the herb and garlic oil mixture evenly over all sides.

• 7

  Place the chicken on the empty side of the baking sheet.

• 8

  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.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables.