NUTRITION

SERVINGS

INGREDIENTS

6 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the chicken breast, carrots, and parsnips on the prepared baking sheet, then drizzle with the herb oil and season with sea salt and black pepper.

• 5

  Toss everything thoroughly with your hands or tongs to ensure every piece is well-coated in the aromatic oil and spices.

• 6

  Arrange the chicken in the center and spread the vegetables in a single layer around it to allow for proper air circulation.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.