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

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Pat the chicken breast dry with a paper towel and rub it with the remaining olive oil, minced garlic, chopped rosemary, and thyme.

• 5

  Spread the seasoned vegetables across the baking sheet in a single layer, making a small space in the center.

• 6

  Place the chicken breast in the center of the sheet and sprinkle the remaining salt and pepper over the top.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.

• 8

  Remove from the oven and drizzle the lemon juice over the chicken and vegetables before serving hot.