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

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the skin or surface gets a beautiful golden sear during roasting.

• 3

  Peel and slice the carrots and parsnips into 1-inch pieces, and cut the red onion into small wedges.

• 4

  In a large mixing bowl, toss the carrots, parsnips, and onions with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  In a small ramekin, combine the remaining olive oil with minced garlic, chopped rosemary, and thyme to create a herb paste.

• 6

  Rub the herb paste evenly over all sides of the chicken breast and season with the remaining salt and pepper.

• 7

  Spread the vegetables in a single layer on the sheet pan and nestle the chicken breast in the center.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.