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

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and chop the carrots and parsnips into 1-inch pieces, and cut the red onion into thick wedges.

• 3

  In a large mixing bowl, combine the chopped vegetables and the chicken breast.

• 4

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

• 5

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

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and lightly caramelized.

• 8

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

• 9

  Serve the sliced chicken alongside the roasted vegetables.