NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium parsnip

1 cup carrots

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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel the parsnip and carrots, then slice them into 1-inch chunks; thinly slice the red onion and mince the garlic.

• 3

  In a large bowl, toss the parsnips, carrots, and onion with half of the olive oil, sea salt, and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Spread the vegetables in a single layer on the baking sheet and place the seasoned chicken breast in the center.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist finish.