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

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast and the prepared vegetables onto the sheet pan in a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Use your hands or tongs to toss everything together until thoroughly coated in the oil and spices.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted roots.