NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into bite-sized pieces, roughly the same size as the vegetable cubes.

• 4

  In a large mixing bowl, combine the chicken, diced vegetables, and peeled garlic cloves.

• 5

  Drizzle with olive oil and sprinkle the dried rosemary, thyme, sea salt, and black pepper over the mixture.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 8

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