NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

2 cloves 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.

• 2

  Peel and chop the sweet potato, carrots, and parsnips into uniform 1-inch pieces to ensure even cooking.

• 3

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

• 4

  Spread the seasoned vegetables in a single layer on one side of the prepared sheet pan.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken breast on the other side of the sheet pan, leaving space for air to circulate.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.