NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

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 diagonal chunks.

• 3

  Mince the garlic clove finely.

• 4

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

• 5

  Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

• 6

  Pour the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 7

  Spread the vegetables out in a single layer around the chicken to ensure they roast rather than steam.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly caramelized.

• 9

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