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

0.5 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 the carrots and parsnips, then chop them along with the red onion into uniform 1-inch pieces to ensure even cooking.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, chopped vegetables, olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herb mixture.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.