NUTRITION

SERVINGS

INGREDIENTS

6.75 ounce chicken breast

0.75 cup carrots

0.75 cup parsnips

0.75 tbsp olive oil

0.5 tbsp lemon juice

0.25 tbsp lemon zest

1 clove garlic

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 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 and slice the carrots and parsnips into uniform 1-inch rounds to ensure even roasting.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the sliced root vegetables on the prepared sheet pan and drizzle with half of the lemon-herb mixture, tossing well to coat.

• 5

  Arrange the chicken breasts on the pan, nestling them among the vegetables, and brush the remaining marinade over the top of each breast.

• 6

  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.

• 7

  Let the chicken rest for 5 minutes before serving to ensure the juices remain locked inside for a moist finish.