NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and chopped vegetables in a large mixing bowl and drizzle with the herb oil, tossing until every piece is well-coated.

• 5

  Spread the chicken and vegetables onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 6

  Roast for 25 to 30 minutes, or until the chicken is cooked through to 165°F and the vegetables are tender and caramelized.