NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 tbsp olive oil

3 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.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch rounds or chunks.

• 3

  Place the chopped vegetables on the prepared baking sheet and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 6

  Season the chicken with the remaining sea salt and black pepper, then nestle it onto the baking sheet surrounded by the vegetables.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve.