NUTRITION

SERVINGS

INGREDIENTS

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 your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast and the prepared vegetables to the bowl, tossing thoroughly until every piece is coated in the herb oil.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the pieces are not overlapping.

• 6

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

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy and tender.