NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

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 half-inch thick rounds to ensure even roasting.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the sliced root vegetables.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, thyme, and minced garlic.

• 5

  Toss the vegetables with your hands or tongs to coat them thoroughly in the oil and spices, and rub the seasoning into the chicken.

• 6

  Roast in 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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted roots.