NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup 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

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

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch pieces to ensure they roast evenly.

• 3

  In a mixing bowl, toss the chopped root vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  Scatter the seasoned vegetables around the chicken in a single layer, ensuring they aren't overcrowded.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to retain its natural juices.