NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.5 cup parsnips

0.5 cup red onion

0.75 tbsp extra virgin olive oil

2 clove 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

  Prepare the vegetables by peeling and slicing the carrots and parsnips into 1/2-inch thick rounds, and cutting the red onion into thin wedges.

• 3

  In a large mixing bowl, toss the sliced carrots, parsnips, and onions with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the fresh rosemary and thyme.

• 4

  Pat the chicken breast dry with a paper towel and rub it with the remaining 0.25 tablespoon of olive oil, garlic, herbs, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center to place the chicken breast.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing it against the grain.

• 8

  Serve the sliced chicken alongside the roasted root vegetables, drizzling any remaining pan juices over the top.