NUTRITION

SERVINGS

INGREDIENTS

5.5 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

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into half-inch thick rounds; cut the red onion into thick wedges.

• 3

  In a medium bowl, toss the prepared vegetables with half of the olive oil and a pinch of the sea salt and black pepper.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and rub thoroughly with the remaining olive oil, minced garlic, and chopped herbs.

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.