NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp 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 your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Pat the chicken breast dry with paper towels to ensure a golden sear.

• 3

  In a large bowl, toss the chopped carrots, parsnips, and red onion with half of the olive oil, sea salt, and black pepper.

• 4

  Place the vegetables on the prepared sheet pan, spreading them out into a single layer.

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and thyme.

• 6

  Nestle the chicken breast in the center of the vegetables on the sheet pan.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy.