NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 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 baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and red onion into uniform 1-inch pieces.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large bowl, toss the chopped root vegetables with half of the olive oil, sea salt, and black pepper.

• 5

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, and fresh herbs.

• 6

  Arrange the seasoned vegetables in a single layer around the chicken on the baking sheet.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.