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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized pieces to ensure even cooking.

• 3

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds, and cut the red onion into small wedges.

• 4

  In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Add the chicken and vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables can caramelize.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly charred.