NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 medium parsnip

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and parsnip into 1-inch cubes, and slice the carrots into 1/2-inch rounds.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, combine the chicken pieces, diced sweet potato, parsnip, and carrots.

• 5

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

• 6

  Toss the ingredients until everything is evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 8

  Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the chicken is cooked through with a golden-brown exterior.