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Low residue diets limit raw and fibrous vegetables. The carrot here is cooked until tender, and the recipe uses about 1/2 cup per serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Lightly coat a 9x13-inch baking dish with a small drizzle of olive oil.
In a small bowl, stir together 2 tbsp olive oil, the basil, rosemary, thyme, and 1/2 tsp salt until combined. Pat the chicken breasts dry, then rub the herb mixture evenly over all sides of each breast.
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