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

1 tbsp Lemon juice

1 tsp Lemon zest

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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into 1/2-inch thick coins and halve the Brussels sprouts.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast and prepared vegetables on the sheet pan, then drizzle the lemon-herb mixture over everything, tossing well to coat.

• 5

  Spread the ingredients into a single layer, ensuring the chicken is not covered by vegetables so it browns evenly.

• 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 to keep it juicy, then serve alongside the roasted vegetables.