NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into half-inch thick rounds; cut the red onion into thick wedges.

• 3

  In a large mixing bowl, toss the sliced carrots, parsnips, and onions with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Mince the garlic, rosemary, and thyme, then whisk them together in a small bowl with the remaining olive oil.

• 5

  Pat the chicken breast dry with a paper towel and rub the herb-garlic oil mixture over both sides of the meat.

• 6

  Spread the vegetables in a single layer on the prepared baking sheet and place the chicken breast in the center.

• 7

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

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.