NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Use your hands or tongs to toss everything together until well-coated, then spread the ingredients out into a single layer.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.