NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 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 for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of the sea salt and black pepper.

• 4

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

• 5

  Spread the seasoned vegetables across the baking sheet in a single layer and place the chicken breast in the center.

• 6

  Roast for 20 to 25 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 to ensure the juices stay locked in, then serve immediately.