NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 Tbsp Lemon Juice

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F and line a sheet pan with parchment paper.

• 2

  In a small bowl, whisk together lemon juice, olive oil, minced garlic, fresh thyme, fresh rosemary, salt, and pepper.

• 3

  Place the chicken breast in the center of the sheet pan. Brush both sides of the chicken with the lemon herb marinade.

• 4

  Prepare the vegetables: peel and chop the carrot and parsnip into uniform stick shapes, and cut the red onion into wedges.

• 5

  Toss the vegetables with a little extra salt, pepper, and a drizzle of olive oil if desired on another section of the sheet pan.

• 6

  Arrange the chicken and vegetables evenly on the sheet pan ensuring there is space for air to circulate.

• 7

  Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and slightly caramelized.

• 8

  Switch the broiler on for the last 2-3 minutes to achieve extra crisp on the chicken skin, watching carefully to avoid burning.

• 9

  Remove the sheet pan from the oven, let it rest a couple of minutes, then serve warm.