NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, and cut the red onion into thick wedges.

• 3

  Place the chopped vegetables on the baking sheet and drizzle with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small bowl, combine the remaining olive oil, rosemary, thyme, and minced garlic to create a herb rub.

• 5

  Pat the chicken breast dry with a paper towel and coat it thoroughly with the herb rub and remaining salt and pepper.

• 6

  Clear a space in the center of the baking sheet and place the chicken breast there, surrounding it with 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 slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to keep the juices locked in.