NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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 and dice the sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure they roast at the same rate.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the diced root vegetables with half of the olive oil, half of the minced herbs, and a pinch of sea salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub it thoroughly with the remaining olive oil, garlic, herbs, salt, and pepper.

• 6

  Place the chicken breast in the center of the prepared baking sheet and surround it with the seasoned root vegetables in a single layer.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.