NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.5 cup parsnips

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the chicken breast, sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure everything cooks at the same rate.

• 3

  In a large mixing bowl, combine the diced chicken and vegetables, then drizzle with olive oil and sprinkle with rosemary, garlic powder, salt, and pepper.

• 4

  Toss the mixture thoroughly until every piece is evenly coated in oil and seasonings.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are fork-tender and the chicken is cooked through to 165°F.

• 7

  Remove from the oven and serve immediately while the edges are perfectly crisp and golden.