Sheet-Pan Chicken with Root Vegetables

Chicken breast roasted on one tray with carrots, parsnips, and red onion in rosemary and olive oil — one pan, zero drama. High-protein with slow-burning root-vegetable carbs, it's a meal-prep-friendly muscle-gain dinner that cleans up in a single wash.

Ingredients

• 180g chicken breast
• 2 carrots, chunked
• 1 parsnip, chunked
• 1 red onion, wedged
• 1 sprig rosemary
• 1 tbsp olive oil
• 1/2 lemon

Instructions

1. Toss the vegetables in olive oil, rosemary, and salt on a sheet pan.
2. Roast at 200°C for 15 minutes.
3. Add the seasoned chicken breast to the pan.
4. Roast another 20 minutes until everything is golden.
5. Squeeze lemon over the tray before serving.