NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots and parsnips into half-inch rounds, and roughly chop the red onion into bite-sized pieces.

• 3

  Place the chicken breast and chopped vegetables on the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with the dried thyme, rosemary, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.