NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium Yukon gold potato

0.5 cup carrots

0.5 cup parsnips

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 clove garlic

PREPARATION

• 1

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

• 2

  Wash and scrub the potato, carrots, and parsnips, then chop them into uniform 1-inch chunks for even cooking.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chopped root vegetables and the chicken breast.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.