NUTRITION

SERVINGS

INGREDIENTS

5.5 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 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 sheet pan with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds, and cut the red onion into small wedges.

• 3

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

• 4

  In a large mixing bowl, toss the sliced carrots, parsnips, and onions with half of the olive oil, half of the garlic, and a pinch of salt and pepper.

• 5

  Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the chicken.

• 6

  Rub the chicken breast with the remaining olive oil, garlic, rosemary, thyme, sea salt, and black pepper until evenly coated.

• 7

  Place the chicken breast in the center of the sheet pan surrounded by the vegetables.

• 8

  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 slightly caramelized.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables.