NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup chopped carrots

0.5 cup chopped parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pre-heat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop the carrots and parsnips into 1-inch chunks and place them in a large mixing bowl.

• 3

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

• 4

  Toss the root vegetables in the bowl with half of the olive oil, half of the minced garlic, and half of the chopped herbs.

• 5

  Rub the chicken breast evenly with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Arrange the chicken breast and the seasoned vegetables in a single layer on the prepared baking sheet.

• 7

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.