NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium carrot

0.5 cup parsnip

0.5 cup sweet potato

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.

• 2

  Peel and chop the carrot, parsnip, and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, fresh herbs, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space around it to roast properly.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.