NUTRITION

SERVINGS

INGREDIENTS

6 oz Rotisserie chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds, and roughly chop the red onion.

• 3

  In a large bowl, toss the sliced vegetables with the extra virgin olive oil, dried rosemary, dried thyme, sea salt, and black pepper until evenly coated.

• 4

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, slice or shred the rotisserie chicken breast and place it on a small piece of foil.

• 6

  Add the chicken to the oven during the last 5 minutes of roasting to warm it through gently.

• 7

  Plate the warm chicken alongside the fragrant roasted root vegetables and garnish with freshly chopped parsley.