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

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into thick wedges.

• 3

  In a large mixing bowl, combine the chopped vegetables and chicken breast with the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Toss everything thoroughly until well-coated, then spread the mixture in a single layer on the prepared sheet pan.

• 5

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy, then serve immediately.