NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 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 pieces, and cut the red onion into thick, uniform wedges.

• 3

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, the dried rosemary, thyme, sea salt, and black pepper.

• 4

  Pat the chicken breast completely dry with a paper towel and rub it with the remaining olive oil and the minced garlic clove.

• 5

  Spread the seasoned vegetables onto the baking sheet in a single layer and nestle the chicken breast in the center of the pan.

• 6

  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 golden.

• 7

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