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

2 cloves Garlic cloves

0.5 tsp Dried rosemary

0.5 tsp Dried 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 the carrots and parsnips, then chop them into 1-inch bite-sized pieces. Slice the red onion into thick wedges.

• 3

  In a large mixing bowl, combine the chopped vegetables and the chicken breast.

• 4

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

• 5

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

• 6

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

• 7

  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 lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.

• 9

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.