NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

3 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 (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a large mixing bowl, toss the chopped vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the dried herbs.

• 4

  Pat the chicken breast dry with a paper towel and rub it with the remaining 0.5 tablespoon of olive oil, garlic, herbs, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and place the 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 tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.