NUTRITION

SERVINGS

INGREDIENTS

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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut into even 1-inch bite-sized pieces.

• 3

  Peel and chop the carrots and parsnips into 1/2-inch rounds; slice the red onion into small wedges.

• 4

  In a large mixing bowl, combine the chicken pieces, carrots, parsnips, and red onion.

• 5

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

• 6

  Drizzle the olive oil over the chicken and vegetable mixture, then add the minced garlic, herbs, sea salt, and black pepper.

• 7

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the seasoned oil.

• 8

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are spread out to allow for proper roasting.

• 9

  Roast for 20-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are golden and tender.