NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

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 for easy cleanup.

• 2

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

• 3

  In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and vegetables in a large mixing bowl, drizzle with olive oil, and toss with the herb mixture until evenly coated.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is in the center.

• 6

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.