NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

0.25 cup red onion

2 tsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a medium bowl, toss the chopped vegetables and minced garlic with 1 teaspoon of olive oil and half of the sea salt and black pepper.

• 5

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

• 6

  Rub the chicken breast with the remaining 1 teaspoon of olive oil, fresh rosemary, and the rest of the sea salt and black pepper.

• 7

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

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.