NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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 and slice the carrots and parsnips into half-inch rounds, and cut the red onion into thick wedges.

• 3

  In a mixing bowl, toss the vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Spread the seasoned vegetables onto the baking sheet and place 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 browned.

• 8

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