NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and cut the red onion into thick wedges.

• 3

  In a large bowl, toss the carrots, parsnips, and onion with half of the olive oil, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, and any remaining herbs.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken on the prepared baking sheet.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.