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

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 sheet pan with parchment paper for easy cleanup and even roasting.

• 2

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

• 3

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and half of the salt and pepper until well coated.

• 4

  Place the chicken breast on the prepared sheet pan and rub thoroughly with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken on the sheet pan, ensuring they are not overcrowded to allow for proper browning.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist and flavorful result.