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

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt and black pepper.

• 3

  Slice the carrots and parsnips into 1-inch rounds and cut the red onion into small wedges.

• 4

  In a large mixing bowl, toss the carrots, parsnips, and onion with half of the olive oil, minced garlic, rosemary, and thyme.

• 5

  Place the chicken breast in the center of the sheet pan and surround it with the vegetable mixture in a single layer.

• 6

  Drizzle the remaining olive oil and herb mixture over the chicken breast.

• 7

  Roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.