NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup carrots

0.75 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or diagonal coins to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, toss the sliced carrots and parsnips with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 5

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

• 6

  Arrange the seasoned root vegetables in a single layer around the chicken on the baking sheet.

• 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.

• 9

  Serve the sliced chicken alongside the roasted root vegetables and enjoy immediately.