NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 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 rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick rounds or diagonal pieces.

• 3

  In a mixing bowl, toss the sliced vegetables with half of the olive oil and a small pinch of the sea salt and black pepper.

• 4

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

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, chopped herbs, and the remaining salt and pepper until evenly coated.

• 6

  Spread the seasoned vegetables onto the prepared baking sheet and place the chicken breast in the center.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.