NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 3

  Peel and slice the carrots and parsnips into uniform 1-inch pieces to ensure even cooking.

• 4

  In a large bowl, toss the carrots and parsnips with half of the olive oil and half of the fresh rosemary and thyme.

• 5

  Place the chicken and the root vegetables on the prepared baking sheet, ensuring they are in a single layer without overcrowding.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  While the chicken roasts, toss the broccoli florets with the remaining olive oil and herbs.

• 8

  Add the broccoli to the baking sheet and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

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