NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a mixing bowl, toss the sliced root vegetables with half of the olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Mince the garlic clove and combine it with the remaining olive oil and herbs in a small dish.

• 5

  Pat the chicken breast dry with a paper towel and rub the garlic-herb oil mixture over all sides of the meat.

• 6

  Spread the vegetables onto the prepared baking sheet and place the chicken breast in the center.

• 7

  Roast for 22 to 25 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 to serve with the roasted vegetables.