NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1-inch rounds; cut the red onion into thick wedges.

• 3

  In a large mixing bowl, combine the chicken breast and the prepared vegetables.

• 4

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not covered by the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.