NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or sticks to ensure they roast evenly with the chicken.

• 3

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

• 4

  Drizzle the extra virgin olive oil over the mixture and add the minced garlic, chopped rosemary, and chopped thyme.

• 5

  Season everything with sea salt and black pepper, tossing thoroughly to ensure every piece is well-coated in oil and herbs.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can caramelize properly.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to preserve the juices, then serve immediately.