NUTRITION

SERVINGS

INGREDIENTS

6 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

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, chopped vegetables, olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces have space around them for even browning.

• 7

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

• 8

  Let the chicken rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.