NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Chicken breast

1 medium Carrots

0.5 medium Parsnips

0.5 large Red onion

1 tbsp Extra virgin olive oil

6 cloves Garlic

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1.5 tsp Sea salt

0.75 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then chop them along with the red onion into uniform 1-inch chunks to ensure even cooking.

• 3

  In a large mixing bowl, toss the chopped vegetables with 3 tablespoons of olive oil, minced garlic, and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the vegetables are roasting, pat the chicken breasts dry and rub them evenly with the remaining 3 tablespoons of olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Remove the baking sheet from the oven, move the vegetables to the edges, and place the chicken breasts in the center of the pan.

• 7

  Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, then serve alongside the roasted root vegetables.