NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 medium carrot

1 medium parsnip

0.5 cup brussels sprouts

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 baking sheet with parchment paper.

• 2

  Peel the carrot and parsnip, then slice them into half-inch rounds; halve the Brussels sprouts.

• 3

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

• 4

  In a mixing bowl, toss the prepared vegetables with half of the olive oil, half of the garlic, and a pinch of salt and pepper.

• 5

  Rub the chicken breast with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

• 6

  Arrange the chicken and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.