NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch pieces to ensure even roasting.

• 3

  In a large mixing bowl, combine the chicken breast, chopped vegetables, olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Toss everything thoroughly until the chicken and vegetables are well-coated in the herb oil.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces aren't crowded.

• 6

  Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with caramelized edges.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then garnish with fresh parsley.