NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 medium sweet potato

1 cup carrots

1 cup parsnips

1.5 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the chopped vegetables with 1 tablespoon of olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining 0.5 tablespoon of olive oil, garlic powder, and the remaining herbs.

• 6

  Nestle the chicken breast onto the baking sheet and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the savory roasted vegetables.