NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

0.5 cup red onion

0.75 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into rounds, cube the parsnips, and cut the red onion into thick wedges.

• 3

  In a large mixing bowl, toss the carrots, parsnips, and onion with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Mince the garlic cloves and combine them in a small bowl with the remaining olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 5

  Rub the garlic-herb mixture evenly over all sides of the chicken breast.

• 6

  Spread the seasoned vegetables across the prepared baking sheet and nestle 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 golden.

• 8

  Allow the chicken to rest for 5 minutes before slicing it against the grain and serving with the roasted root vegetables.