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 baking sheet with parchment paper.

• 2

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

• 3

  In a large bowl, toss the sliced root vegetables with half of the olive oil, minced garlic, half of the rosemary, half of the thyme, and a pinch of the salt and pepper.

• 4

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

• 5

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

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.