NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup red onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into one-inch pieces, and slice the red onion into wedges.

• 3

  In a large bowl, toss the chopped root vegetables and onion with half of the olive oil, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Mince the garlic and finely chop the fresh rosemary, then rub them onto the chicken breast along with the remaining olive oil.

• 6

  Nestle the seasoned chicken breast among the vegetables on the baking sheet.

• 7

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

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the juices remain locked in.

• 9

  Serve the sliced chicken alongside the roasted root vegetables for a complete, clean-eating meal.