NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds; halve the Brussels sprouts.

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast, sliced carrots, parsnips, and Brussels sprouts.

• 5

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

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and herbs.

• 7

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

• 8

  Place in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.