NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh 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.

• 2

  Peel and dice the sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure even roasting.

• 3

  Pat the chicken breast dry with a paper towel and cut into large, bite-sized pieces.

• 4

  In a large mixing bowl, combine the chicken and chopped root vegetables.

• 5

  Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and finely chopped fresh rosemary.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for maximum crispiness.

• 8

  Roast in the center of the oven for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden brown.

• 9

  Remove from the oven and let rest for 2 minutes before serving warm.