NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 medium parsnip

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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnip, then chop them into uniform 1-inch chunks to ensure even roasting.

• 3

  Finely mince the garlic cloves and strip the fresh rosemary and thyme from their stems, chopping the leaves finely.

• 4

  In a large mixing bowl, combine the chicken breast, chopped root vegetables, minced garlic, olive oil, rosemary, thyme, salt, and pepper.

• 5

  Toss the ingredients thoroughly until the chicken and vegetables are well-coated in the herb-oil mixture.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure the chicken pieces have space around them to brown.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted roots.