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 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 baking sheet with parchment paper for easy cleanup.

• 2

  Chop the carrots, parsnips, and red onion into uniform 1-inch pieces to ensure they roast evenly.

• 3

  In a large mixing bowl, toss the root vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Spread the vegetables onto the prepared baking sheet and nestle the seasoned chicken breast in the center.

• 6

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 7

  Allow the chicken to rest for 5 minutes before slicing it against the grain and serving alongside the tender vegetables.