NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 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 oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into one inch chunks, and slice the red onion into wedges.

• 3

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

• 4

  In a large bowl, toss the vegetables with half of the olive oil, half of the herbs, the sea salt, and the black pepper.

• 5

  Rub the chicken breast with the remaining olive oil, garlic, and herbs.

• 6

  Arrange the vegetables in a single layer on the baking sheet and place the chicken in the center.

• 7

  Roast for twenty-five to thirty minutes, or until the chicken reaches an internal temperature of one hundred sixty-five degrees and the vegetables are tender.

• 8

  Let the chicken rest for five minutes before slicing to keep it juicy.