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

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds; cut the red onion into wedges.

• 3

  In a large bowl, toss the vegetables with 0.5 tbsp of olive oil, half the minced garlic, half the herbs, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared sheet pan.

• 5

  Rub the chicken breast with the remaining 0.5 tbsp of olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken in the center of the sheet pan, nestled among the vegetables.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

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