NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium parsnip

1 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 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 rimmed baking sheet with parchment paper.

• 2

  Peel the parsnip and carrots, then chop them into 1-inch chunks; roughly chop the red onion.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, chopped vegetables, olive oil, minced garlic, herbs, salt, and pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it to roast properly.

• 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 slightly browned.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.