NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch coins; slice the red onion into thick wedges.

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub both sides with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 5

  Spread the seasoned vegetables in a single layer around the chicken, ensuring they aren't overcrowded so they can caramelize properly.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving.