NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless 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

0.25 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 into 1-inch rounds; slice the red onion into thick wedges.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, carrots, parsnips, and red onion.

• 5

  Drizzle the olive oil over the mixture and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and herbs.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded by the vegetables.

• 8

  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 vegetables are tender and golden.

• 9

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

• 10

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