NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch rounds to ensure even roasting.

• 3

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

• 4

  In a large bowl, toss the root vegetables with half of the olive oil and a pinch of the salt and pepper.

• 5

  Pat the chicken breast dry, then rub with the remaining olive oil, minced garlic, rosemary, and the rest of the salt and pepper.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet.

• 7

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are golden and tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted roots.