NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

3 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

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

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, chopped carrots, parsnips, and red onion.

• 5

  Drizzle with extra virgin olive oil and sprinkle with minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.