NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into rounds, cube the parsnips into 1-inch pieces, and halve the Brussels sprouts.

• 3

  In a large mixing bowl, toss the prepared vegetables with 0.5 tablespoon of olive oil, half of the salt, pepper, and minced herbs.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.25 tablespoon of olive oil, minced garlic, and the rest of the herbs and seasoning.

• 5

  Spread the vegetables in a single layer on the sheet pan, leaving space in the center for the chicken breast.

• 6

  Place the chicken on the pan and roast for 20-25 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 before slicing to ensure it stays juicy.

• 8

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.