NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tsp olive oil

1 clove garlic

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.

• 3

  Dice the chicken breast into 1-inch cubes to ensure they cook evenly with the vegetables.

• 4

  In a mixing bowl, combine the sliced vegetables, chicken cubes, and minced garlic.

• 5

  Drizzle with olive oil and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are thoroughly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.

• 8

  Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chicken is fully cooked.

• 9

  Serve immediately while the vegetables are hot and the edges are caramelized.