NUTRITION

SERVINGS

INGREDIENTS

6 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

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.

• 2

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

• 3

  In a mixing bowl, toss the vegetables with half of the olive oil and a pinch of sea salt until evenly coated.

• 4

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

• 5

  Mince the garlic and finely chop the fresh rosemary.

• 6

  Pat the chicken breast dry with a paper towel, then rub it with the remaining olive oil, minced garlic, rosemary, sea salt, and black pepper.

• 7

  Place the chicken breast in the center of the baking sheet.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.