NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless 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

1 tsp Lemon zest

1 tbsp Lemon juice

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 sheet pan with parchment paper.

• 2

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

• 3

  In a large bowl, toss the carrots, parsnips, and onion with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared sheet pan and roast for 15 minutes.

• 5

  While vegetables roast, rub the chicken breast with the remaining olive oil, lemon zest, minced rosemary, minced thyme, and minced garlic.

• 6

  Remove the pan from the oven, move the vegetables to the sides, and place the chicken breast in the center.

• 7

  Return the pan to the oven and roast for another 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.

• 8

  Drizzle the fresh lemon juice over the entire tray before serving.