NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

2 cloves garlic

1 tsp rosemary

1 tsp thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into one-inch thick rounds; peel and wedge the red onion into similar sizes.

• 3

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, carrots, parsnips, and red onion.

• 5

  Drizzle the olive oil over the mixture and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken has space around it to roast properly.

• 8

  Place the tray in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 9

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing it into strips.

• 10

  Serve the sliced chicken alongside the roasted root vegetables while warm.