NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and chop the carrots and parsnips into uniform bite-sized pieces to ensure even roasting.

• 3

  In a bowl, toss the root vegetables with half of the olive oil, sea salt, and black pepper until well coated.

• 4

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and thyme, pressing the herbs into the meat.

• 5

  Place the chicken and vegetables on the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 6

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

• 7

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to lock in the juices.