NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch pieces, and roughly chop the red onion.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and chopped vegetables in a large mixing bowl and pour the herb oil over them, tossing thoroughly to ensure everything is evenly coated.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet and nestle the chicken breast in the center.

• 6

  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 brown.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted root vegetables, drizzling any remaining pan juices over the top.