NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

3 cloves garlic

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub thoroughly with the remaining olive oil, rosemary, and thyme.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken, ensuring they are not overcrowded.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.