NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chopped carrots

0.5 cup chopped parsnips

0.5 cup cubed sweet potato

1 tbsp extra virgin olive oil

2 cloves minced garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces to ensure they roast evenly.

• 3

  In a large mixing bowl, toss the chopped root vegetables with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 4

  Place the chicken breast on the prepared sheet pan and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken breast on the pan.

• 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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.