NUTRITION

SERVINGS

INGREDIENTS

6 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

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into thick wedges.

• 3

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

• 4

  Pat the chicken breast dry with a paper towel and place it in the center of the prepared sheet pan.

• 5

  Place the chopped vegetables in a mixing bowl and toss with two-thirds of the garlic-herb oil until thoroughly coated.

• 6

  Spread the vegetables in a single layer around the chicken breast on the sheet pan, ensuring they aren't overcrowded.

• 7

  Brush the remaining herb oil over the top of the chicken breast.

• 8

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

• 9

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