NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

0.5 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

  Pat the chicken breast dry with paper towels and season both sides with half of the sea salt and black pepper.

• 3

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

• 4

  In a large bowl, toss the carrots, parsnips, and onion with the extra virgin olive oil, minced garlic, chopped rosemary, and the remaining salt and pepper.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet, leaving an open space in the center.

• 6

  Place the seasoned chicken breast in the center of the sheet pan.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted root vegetables, drizzling any remaining pan juices over the top.