NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin 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 and line a large baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into thick wedges.

• 3

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

• 4

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the salt, and half of the pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, chopped herbs, and the rest of the salt and pepper.

• 6

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

• 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 golden.

• 8

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