NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 medium red potato

1 tbsp extra virgin olive oil

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 baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and red potato into uniform 1-inch chunks to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, combine the chopped vegetables and the chicken breast.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not covered by the vegetables.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Plate the roasted root vegetables and top with the sliced chicken, drizzling any remaining pan juices over the top.