NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or sticks to ensure even roasting.

• 3

  In a large mixing bowl, toss the sliced root vegetables with 0.5 tbsp of extra virgin olive oil and half of the rosemary, thyme, garlic powder, salt, and pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and rub with the remaining 0.5 tbsp of olive oil and the rest of the herb seasoning mixture.

• 5

  Spread the seasoned carrots and parsnips in a single layer on the other side of the baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

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