NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a medium bowl, toss the chopped root vegetables with 0.5 tablespoons of olive oil and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 5

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

• 6

  Rub the chicken breast with the remaining 0.5 tablespoons of olive oil, minced garlic, fresh herbs, and the remaining salt and pepper.

• 7

  Place the seasoned chicken breast in the center of the baking sheet nestled among the vegetables.

• 8

  Roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the 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.