NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium red potato

0.5 cup carrots

0.5 cup parsnips

0.75 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.

• 2

  Wash and dice the red potato, carrots, and parsnips into uniform 1-inch cubes to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, toss the diced root vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining 0.25 tablespoon of olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 7

  Place the chicken breast in the center of the sheet and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

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