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

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper.

• 2

  Peel the carrots and parsnips, then slice the carrots into 1/2-inch rounds and cube the parsnips into 1-inch pieces.

• 3

  Cut the red onion into thick wedges and mince the fresh garlic cloves.

• 4

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

• 5

  Add the chicken breast and all the prepared vegetables to the bowl, tossing thoroughly to ensure everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, making sure the chicken and vegetables are not overcrowded.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.

• 8

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