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

2 clove garlic

1 tsp dried rosemary

1 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Add the chicken breast and the prepared vegetables to the bowl, tossing thoroughly until every piece is coated in the herb oil.

• 5

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 8

  Serve the sliced chicken alongside the roasted root vegetables, drizzling any remaining pan juices over the top.