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

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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.

• 2

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

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small bowl, combine the remaining olive oil with minced garlic, dried rosemary, and dried thyme to create a herb rub.

• 5

  Coat the chicken breast thoroughly with the herb rub and place it in the center of the baking sheet, surrounding it with the vegetables.

• 6

  Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted root vegetables.