NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch pieces to ensure even cooking.

• 3

  Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

• 4

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

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the sea salt, black pepper, minced garlic, and fresh herbs.

• 6

  Toss the vegetables and rub the chicken thoroughly to ensure everything is well-coated in the oil and seasoning.

• 7

  Spread the ingredients out in a single layer, ensuring the chicken is not covered by the vegetables.

• 8

  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 and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.