Makes 2 Servings
Macros: 344 Cal, Fat 17g, Carbs 21g, Fibre 5g, Protein 27g
2 Carrot (medium, peeled)
1 Parsnip (large, peeled)
2 tbsps Extra Virgin Olive Oil (divided)
1 tsp Sea Salt (divided)
227 grams Chicken Breast (boneless, skinless)
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Dried Parsley
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the carrots and parsnip into fries and add them to a bowl. Add half of the olive oil and half of the sea salt. Toss to combine. Spread them out on one side of the baking sheet.
In a shallow bowl, add the chicken, the remaining oil and salt, garlic powder, onion powder, and parsley. Rub all over the chicken. Place the chicken on the other side of the baking sheet.
Bake for 30 minutes (or until chicken is cooked through) flipping the chicken and the vegetables halfway.
Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately five ounces of chicken breast and one cup of vegetables.