NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

1 medium Parsnip

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

2 cloves Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Wash and chop the carrots and parsnip into 1-inch chunks, ensuring they are uniform for even roasting.

• 3

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

• 4

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, and the rest of the herbs and seasoning.

• 5

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

• 6

  Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy before serving.