NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup parsnips

0.75 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

  Dice the sweet potato, carrots, and parsnips into uniform 1/2-inch cubes to ensure they cook at the same rate.

• 3

  Cut the chicken breast into bite-sized pieces, matching the size of the vegetable cubes.

• 4

  In a large mixing bowl, combine the chicken, sweet potato, carrots, and parsnips.

• 5

  Drizzle with extra virgin olive oil and sprinkle with dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan.

• 8

  Roast for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.