NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch rounds; peel and roughly chop the red onion.

• 3

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

• 4

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

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is in the center.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and slightly browned.

• 9

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