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

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and thyme.

• 4

  Place the chicken breast and root vegetables on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, tossing the veggies to coat and rubbing the mixture into the chicken.

• 6

  Season everything evenly with sea salt and black pepper.

• 7

  Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

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