NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into uniform one-inch rounds to ensure even roasting.

• 3

  In a large mixing bowl, toss the sliced root vegetables with half of the olive oil, sea salt, and black pepper.

• 4

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, minced garlic, and chopped herbs.

• 6

  Spread the seasoned vegetables across the prepared baking sheet and nestle the chicken breast in the center.

• 7

  Roast in the oven for 20 to 25 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 to keep the meat succulent.