NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

0.25 tsp ground turmeric

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch rounds or half-moons to ensure even cooking.

• 3

  Cut the chicken breast into 1-inch cubes, keeping the pieces similar in size to the vegetables.

• 4

  In a large mixing bowl, combine the chicken, carrots, and parsnips.

• 5

  Drizzle the olive oil over the mixture and sprinkle with the sea salt, black pepper, garlic powder, dried thyme, and ground turmeric.

• 6

  Toss everything thoroughly until the chicken and vegetables are well coated in the golden spice oil.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 8

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the root vegetables are tender with caramelized edges.

• 9

  Serve immediately while hot and fragrant.