NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup red onion

0.75 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 1-inch coins, and cut the red onion into thick wedges.

• 3

  In a large mixing bowl, toss the sliced vegetables with half of the olive oil, half of the minced garlic, and half of the fresh herbs.

• 4

  Rub the chicken breast with the remaining olive oil, garlic, rosemary, thyme, sea salt, and black pepper until evenly coated.

• 5

  Spread the seasoned vegetables across the prepared baking sheet and nestle the chicken breast in the center.

• 6

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden brown.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.