NUTRITION

SERVINGS

INGREDIENTS

6 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 your oven to 400°F (200°C) and line a large rimmed baking sheet 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

  In a large bowl, toss the sliced vegetables with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  In a small ramekin, combine the remaining 0.5 tablespoon of olive oil with the minced garlic, rosemary, and thyme.

• 6

  Place the chicken breast on the prepared baking sheet and rub the garlic-herb oil mixture evenly over the surface.

• 7

  Spread the seasoned vegetables in a single layer around the chicken on the baking sheet.

• 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.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.