NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 medium sweet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

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

• 3

  In a large mixing bowl, toss the chopped root vegetables with 0.5 tablespoon of olive oil, half of the rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining 0.5 tablespoon of olive oil, garlic powder, and the rest of the herbs and seasoning.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken on the baking sheet, ensuring they aren't overcrowded.

• 6

  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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.