NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup red onion

2 tsp 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 the carrots and parsnips, then chop them along with the red onion into uniform 1-inch chunks.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the chopped vegetables with 1 teaspoon of olive oil, half of the minced garlic, half of the fresh herbs, and a pinch of salt and pepper.

• 5

  Place the chicken breast on the prepared baking sheet and rub with the remaining 1 teaspoon of olive oil, garlic, herbs, salt, and pepper.

• 6

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

• 7

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

• 8

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

• 9

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