NUTRITION

SERVINGS

INGREDIENTS

6 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 fresh rosemary

1 tsp fresh 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 for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the vegetables with half of the olive oil, half of the minced garlic, and half of the fresh herbs, salt, and pepper.

• 4

  Place the chicken breast on the prepared baking sheet and rub thoroughly with the remaining olive oil, garlic, and herb mixture.

• 5

  Arrange the seasoned root vegetables in a single layer around the chicken, ensuring they aren't overcrowded so they can properly caramelize.

• 6

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden brown.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure every bite is succulent and flavorful.