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

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 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 chop them into 1-inch chunks. Slice the red onion into thick wedges.

• 3

  In a large mixing bowl, toss the prepared carrots, parsnips, and onions with half of the olive oil and half of the rosemary, thyme, salt, and pepper.

• 4

  Pat the chicken breast dry with a paper towel. Rub the remaining olive oil, garlic powder, and the rest of the herbs and seasonings over both sides of the chicken.

• 5

  Spread the seasoned vegetables in a single layer on the baking sheet, creating a space in the center for the chicken.

• 6

  Place the chicken breast in the center and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy, then serve immediately with the roasted vegetables.