NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp 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 for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the prepared vegetables with 0.5 tbsp of olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining 0.5 tbsp of olive oil, garlic, rosemary, thyme, salt, and pepper.

• 5

  Spread the seasoned vegetables in a single layer on the sheet pan and place the chicken breast in the center.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.

• 8

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.