NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, combine the chopped vegetables and the chicken breast, then drizzle with olive oil.

• 4

  Add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to the bowl, tossing everything thoroughly to coat.

• 5

  Spread the chicken and vegetables in a single layer on the baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.