NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

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.

• 2

  Peel and chop the carrots, parsnips, and red onion into uniform half-inch pieces.

• 3

  In a medium bowl, toss the chopped vegetables with half of the olive oil, half of the salt, and half of the pepper.

• 4

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

• 5

  Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Nestle the chicken breast in the center of the vegetables on the sheet pan.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.