NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 sweet potato, carrots, and parsnips into uniform 1-inch chunks to ensure even roasting.

• 3

  Finely mince the garlic cloves.

• 4

  In a large mixing bowl, toss the chopped root vegetables with 0.5 tbsp of olive oil, half of the minced garlic, and half of the sea salt and black pepper.

• 5

  Rub the chicken breast thoroughly with the remaining 0.5 tbsp of olive oil, the rest of the garlic, dried rosemary, dried thyme, and the remaining salt and pepper.

• 6

  Spread the seasoned root vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 7

  Carefully move the vegetables to the sides of the pan, place the chicken breast in the center, and roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and tender.