NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

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 oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1-inch chunks, then toss them in a bowl with half of the olive oil and a pinch of salt.

• 3

  Place the chicken breast on a cutting board and slice horizontally through the middle, keeping it attached at one side, then open it like a book.

• 4

  Mince the garlic and finely chop the rosemary and thyme, then mix them with the remaining olive oil, salt, and pepper in a small bowl.

• 5

  Rub the garlic-herb mixture evenly over both sides of the butterflied chicken.

• 6

  Spread the vegetables on the baking sheet and place the chicken in the center.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.