NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium carrot

0.5 medium parsnip

0.5 small red potato

0.5 tbsp extra virgin olive oil

2 large garlic cloves

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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 carrot and parsnip, then dice them along with the red potato into uniform 1-inch chunks to ensure they roast evenly.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic cloves, rosemary, thyme, sea salt, black pepper, and lemon juice.

• 4

  Add the diced root vegetables to the bowl and toss vigorously until every piece is thoroughly coated in the herb oil mixture.

• 5

  Place the chicken breast on one side of the prepared baking sheet and spread the seasoned vegetables in a single layer on the other side.

• 6

  Drizzle any remaining herb oil from the bowl over the chicken breast, using a brush or spoon to coat the top evenly.

• 7

  Roast in the center of the oven for 25 to 30 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 against the grain to maintain its moisture, then serve immediately.