NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds or cubes, and cut the red onion into thick wedges.

• 3

  In a mixing bowl, toss the prepared vegetables with 0.5 tablespoons of olive oil and half of the rosemary, thyme, salt, and pepper.

• 4

  Pat the chicken breast dry with a paper towel and place it in the center of the baking sheet.

• 5

  Rub the chicken with the remaining olive oil, minced garlic, and the rest of the herb seasoning blend.

• 6

  Spread the vegetables in a single layer around the chicken, ensuring they are not overcrowded so they roast properly.

• 7

  Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are golden and tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing against the grain to ensure maximum tenderness.