NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

0.5 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the carrots and parsnips into half-inch rounds and cut the red onion into small wedges.

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Season the chicken with the remaining sea salt and black pepper, then arrange the vegetables in a single layer around the meat.

• 6

  Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted vegetables for a complete, clean-eating meal.