NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

0.5 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 for easy cleanup.

• 2

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

• 3

  Mince the garlic cloves finely to ensure the flavor is evenly distributed across the chicken and vegetables.

• 4

  Place the chicken breast, carrots, parsnips, and onions onto the prepared baking sheet.

• 5

  Drizzle the extra virgin olive oil over everything and sprinkle with the minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Use your hands or tongs to toss the ingredients until everything is thoroughly coated in the oil and seasoning.

• 7

  Arrange the chicken in the center and spread the vegetables in a single layer around it to ensure even roasting.

• 8

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

• 9

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