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

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes to ensure even roasting.

• 3

  Peel and chop the carrots and parsnips into 1/2-inch thick rounds, and cut the red onion into small wedges.

• 4

  In a large mixing bowl, combine the chicken, carrots, parsnips, and onion with the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated in the herb-oil mixture.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan so the vegetables can caramelize properly.

• 7

  Roast in the center of the oven for 20-25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and drizzle with fresh lemon juice before serving to brighten the savory flavors.