NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup red onion

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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 chop the carrots and parsnips into 1-inch rounds, then slice the red onion into thick wedges.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet and drizzle with the herb oil mixture, tossing until everything is well coated.

• 5

  Spread the ingredients into a single layer, ensuring the chicken is not covered by vegetables so it browns evenly.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.