NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips and slice them into 1/2-inch thick rounds.

• 3

  In a medium bowl, toss the sliced vegetables with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, rosemary, thyme, and the remaining salt and pepper.

• 6

  Place the seasoned chicken on the other side of the baking sheet.

• 7

  Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.