NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a large mixing bowl, toss the prepared carrots, parsnips, and onions with half of the olive oil, half of the minced garlic, and half of the salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer on the baking sheet and nestle the chicken breast in the center of the pan.

• 7

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

• 8

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