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

0.25 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

  Chop the carrots, parsnips, and red onion into uniform 1-inch pieces to ensure even cooking.

• 3

  In a large mixing bowl, toss the chopped vegetables with half of the olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil and a pinch of the herb mixture.

• 5

  Arrange the seasoned root vegetables in a single layer around the chicken breast on the tray.

• 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 tender.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted root vegetables and enjoy immediately.