NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 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 baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, ensuring they are uniform in size for even cooking.

• 3

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

• 4

  In a large bowl, toss the chopped root vegetables with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 5

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Arrange the seasoned vegetables around the chicken in a single layer on the baking sheet.

• 7

  Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and drizzle the lemon juice over the chicken and vegetables before serving.