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 clove garlic

1 tsp fresh rosemary

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

• 3

  In a large bowl, toss the chopped vegetables with half of the olive oil and a pinch of the salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel, then rub it with the remaining olive oil, minced garlic, and chopped rosemary.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 6

  Place the chicken on the sheet and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and golden.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.