NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 whole lemon

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 sheet pan with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel to ensure the skin and herbs adhere well for a better sear.

• 3

  Peel and slice the carrots and parsnips into 1/2-inch rounds, and cut the red onion into thick wedges.

• 4

  In a large bowl, toss the carrots, parsnips, and onions with half of the olive oil, sea salt, and black pepper.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet.

• 6

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

• 7

  Rub the chicken breast with the remaining olive oil, garlic, rosemary, and thyme, then place it in the center of the vegetables.

• 8

  Place the lemon half cut-side down on the baking sheet to roast alongside the chicken.

• 9

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

• 10

  Squeeze the juice from the roasted lemon over the entire tray before serving to brighten the flavors.