NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

3 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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and slice the carrots into half-moons, cube the parsnips, and cut the red onion into thick wedges.

• 3

  Place the chicken breast and chopped vegetables onto the prepared baking sheet.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Pour the herb oil over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread everything in a single layer, ensuring the chicken is not crowded by the vegetables so it roasts evenly.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to maintain its moisture.