NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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.

• 2

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

• 3

  In a mixing bowl, toss the sliced vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the chopped fresh herbs.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.5 tablespoon of olive oil, garlic, herbs, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the baking sheet and place the chicken breast in the center.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to serve alongside the roasted vegetables.