NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a small bowl, whisk together the 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 mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it to roast properly.

• 6

  Bake 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

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