NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

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

• 3

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

• 4

  In a large mixing bowl, toss the prepared vegetables with half of the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the vegetables in a single layer on the baking sheet and nestle the seasoned chicken breast in the middle.

• 7

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

• 8

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