NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Sweet potato

0.5 cup Carrots

0.5 cup Parsnips

2 cloves Garlic

1 tbsp Fresh rosemary

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 sweet potato, carrots, and parsnips into uniform 1-inch bite-sized cubes.

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, and the rest of the fresh rosemary.

• 5

  Spread the seasoned root vegetables in a single layer around the chicken breast on the baking sheet.

• 6

  Roast in the center of the oven 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.

• 8

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