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

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.5 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

  Chop the carrots, parsnips, and red onion into uniform 1-inch pieces to ensure even roasting and consistent texture.

• 3

  In a large bowl, toss the vegetables and chicken breast with olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper until well coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space to brown properly without steaming.

• 5

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and caramelized.

• 6

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.