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 fresh rosemary

1 tsp fresh 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure the herbs stick and the meat roasts evenly.

• 3

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

• 4

  In a mixing bowl, toss the carrots and parsnips with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  In a small ramekin, combine the remaining olive oil with minced garlic, chopped rosemary, and thyme to create a herb rub.

• 6

  Coat the chicken breast thoroughly with the garlic-herb mixture and place it on the center of the baking sheet.

• 7

  Spread the seasoned root vegetables in a single layer around the chicken.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to retain its natural juices.