NUTRITION

SERVINGS

INGREDIENTS

5 oz Rotisserie chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds or diagonal coins.

• 3

  In a medium bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Toss the sliced root vegetables in the herb oil until evenly coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast the vegetables for 20 to 25 minutes, flipping halfway through, until they are tender and show golden caramelized edges.

• 6

  While the vegetables roast, remove the skin from the rotisserie chicken and slice or shred 5 ounces of the breast meat.

• 7

  Add the chicken to the baking sheet during the last 5 minutes of roasting to gently warm it through without drying it out.

• 8

  Plate the herb-infused vegetables alongside the chicken, drizzling any flavorful oil remaining on the pan over the meat.