NUTRITION

SERVINGS

INGREDIENTS

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

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the vegetables with half of the olive oil, half of the minced garlic, rosemary, salt, and pepper.

• 4

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

• 5

  Rub the chicken breast with the remaining olive oil, garlic, salt, and pepper until evenly coated.

• 6

  Place the chicken breast in the center of the sheet pan, nestling it among the root vegetables.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.