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

0.5 tsp Dried rosemary

0.5 tsp Dried 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 for easy cleanup.

• 2

  Peel and dice the carrots and parsnips into 1/2-inch cubes, and slice the red onion into thick wedges.

• 3

  Finely mince the garlic cloves and place them in a large mixing bowl with the olive oil, rosemary, thyme, salt, and pepper.

• 4

  Add the chicken breast and the prepared vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the herb oil.

• 5

  Spread the mixture onto the baking sheet in a single layer, making sure the chicken is not overcrowded by the vegetables to ensure even browning.

• 6

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

• 7

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

• 8

  Serve the sliced chicken alongside the roasted root vegetables while warm.