NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Olive oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch cubes.

• 3

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

• 4

  Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, dried rosemary, dried thyme, and the remaining salt and pepper.

• 5

  Arrange the vegetables in a single layer on the baking sheet, leaving space for the chicken breast in the center.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.