NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the skin gets a beautiful golden sear.

• 3

  Slice the carrots and parsnips into 1-inch rounds and cut the red onion into thick wedges.

• 4

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

• 5

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

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, and the fresh herb mixture.

• 7

  Spread the vegetables in a single layer on the baking sheet and place the chicken breast 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 fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy.