NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

0.5 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 for easy cleanup.

• 2

  Peel and chop the carrots, parsnips, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

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

• 4

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

• 5

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

• 6

  Spread the seasoned vegetables across the baking sheet and place the chicken breast in the center, ensuring nothing is overcrowded.

• 7

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

• 8

  Remove from the oven and let the chicken rest for at least 5 minutes before slicing to keep it juicy.