NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp 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 baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into half-moons, and cut the red onion into small wedges.

• 3

  In a bowl, toss the sliced vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet.

• 5

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

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 7

  Place the chicken breast in the center of the baking sheet, nestled among the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.