NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary and Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.

• 3

  Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated. Let it sit for 10-15 minutes.

• 4

  While the chicken marinates, peel and cut the carrot and parsnip into evenly sized sticks. Slice the red onion into thick wedges.

• 5

  Toss the vegetables in the remaining marinade, making sure they are evenly coated.

• 6

  On a lined baking sheet, arrange the chicken breast and vegetables in a single layer, keeping them separate for even roasting.

• 7

  Place the sheet in the oven and roast for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy at the edges.

• 8

  Remove from the oven and allow to rest for a few minutes before serving.

• 9

  Plate your lemon herb roasted chicken alongside the crispy roasted root vegetables and enjoy your nutritious meal.