NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

0.75 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Finely mince the fresh rosemary, thyme, and garlic clove.

• 4

  In a large mixing bowl, combine the diced vegetables and chicken breast with olive oil, minced herbs, garlic, salt, and pepper.

• 5

  Toss thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces are not crowded.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.