NUTRITION

SERVINGS

INGREDIENTS

5.5 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 for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick rounds or chunks to ensure they cook evenly.

• 3

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

• 4

  Place the chicken breast and chopped root vegetables on the prepared baking sheet, then drizzle everything with the extra virgin olive oil.

• 5

  Scatter the minced garlic, rosemary, thyme, sea salt, and black pepper over the chicken and vegetables, tossing thoroughly to coat.

• 6

  Arrange the chicken in the center and spread the vegetables in a single layer around it to allow for proper roasting.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted roots.