NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel the carrots and parsnips, then chop them along with the red onion into uniform 1-inch chunks.

• 3

  Finely mince the garlic clove and roughly chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, herbs, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer across the prepared sheet pan, leaving space in the middle.

• 7

  Place the chicken breast in the center of the pan, nestling it slightly among the root vegetables.

• 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 tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.