NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

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 and line a large sheet pan with parchment paper.

• 2

  Prepare the vegetables by peeling and chopping the carrots and parsnips into 1-inch chunks, and halving the Brussels sprouts.

• 3

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

• 4

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

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken has enough space to roast evenly.

• 8

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden.

• 9

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