NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into wedges.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large bowl, toss the vegetables with half of the olive oil, half of the herbs, salt, and pepper.

• 5

  Rub the chicken breast with the remaining olive oil and the rest of the herb mixture.

• 6

  Arrange the vegetables in a single layer on the sheet pan and place the chicken breast in the center.

• 7

  Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted root vegetables.