NUTRITION

SERVINGS

INGREDIENTS

6 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

0.5 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 the carrots and parsnips, then chop them into uniform 1-inch pieces; slice the red onion into thick wedges.

• 3

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

• 4

  Mince the garlic and finely chop the fresh rosemary leaves.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, rosemary, and the rest of the salt and pepper.

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the sliced chicken alongside the roasted root vegetables.