NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sliced carrots

0.5 cup sliced parsnips

1.5 tbsp apricot preserves

1 tsp Dijon mustard

1 tsp apple cider vinegar

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into half-inch rounds to ensure even roasting.

• 3

  On the prepared baking sheet, toss the carrots and parsnips with the avocado oil and half of the sea salt and black pepper.

• 4

  Season the chicken breast on both sides with the garlic powder and the remaining sea salt and black pepper.

• 5

  In a small mixing bowl, whisk together the apricot preserves, Dijon mustard, and apple cider vinegar until the glaze is smooth.

• 6

  Place the chicken breast on the baking sheet alongside the vegetables and roast for 15 minutes.

• 7

  Remove the pan from the oven and brush the apricot glaze generously over the top of the chicken.

• 8

  Return the pan to the oven and roast for an additional 7 to 10 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.

• 9

  Let the chicken rest for 3 minutes before serving to keep it juicy.