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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a large mixing bowl, toss the sliced vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and a pinch of sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables are roasting, prepare the chicken by rubbing it with the remaining 0.5 tablespoon of olive oil, remaining garlic, rosemary, thyme, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the vegetables to the outer edges, and place the chicken breast in the center.

• 7

  Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted root vegetables.