NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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-inch thick rounds or batons to ensure even roasting.

• 3

  Place the chicken breast and sliced root vegetables on the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables with your hands or a spatula to coat thoroughly and arrange everything in a single layer, ensuring the chicken isn't crowded.

• 6

  Thinly slice the half lemon and place the slices directly on top of the chicken and vegetables to infuse them with bright citrus notes.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.