NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels and season both sides with half of the sea salt and black pepper.

• 3

  Peel and chop the carrots and parsnips into one-inch chunks, and slice the red onion into thick wedges.

• 4

  In a large mixing bowl, combine the chopped vegetables with olive oil, minced garlic, dried rosemary, dried thyme, and the remaining sea salt and pepper.

• 5

  Toss the vegetables until they are thoroughly and evenly coated with the oil and herb mixture.

• 6

  Spread the vegetables in a single layer on the prepared baking sheet, leaving an open space in the center.

• 7

  Place the seasoned chicken breast in the center of the baking sheet surrounded by the vegetables.

• 8

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and golden.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing.

• 10

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.