NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

0.5 cup red onion

2 tsp olive oil

2 clove 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

  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 bowl, toss the chopped root vegetables with 1 teaspoon of olive oil, half of the garlic, half of the herbs, and a pinch of salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining teaspoon of olive oil, garlic, herbs, salt, and pepper.

• 6

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

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.