NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup chopped carrots

0.5 cup chopped parsnips

0.25 cup diced 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 baking sheet with parchment paper.

• 2

  In a large bowl, toss the chopped carrots, parsnips, and red onion with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 4

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 5

  Spread the prepared root vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.

• 6

  Place the seasoned chicken breast in the center of the vegetables.

• 7

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

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