NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

1 tbsp extra virgin olive oil

2 clove 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 sheet pan with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and halve the Brussels sprouts.

• 3

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

• 4

  In a large bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of the sea salt and black pepper.

• 5

  Place the chicken breast on the prepared sheet pan and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer around the chicken on the sheet pan, ensuring they aren't overcrowded.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and lightly browned.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.