NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast on the baking sheet and rub with the remaining olive oil and a small pinch of the salt and pepper.

• 5

  Spread the vegetables around the chicken in a single layer, ensuring they are not overcrowded on the pan.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to maintain its juiciness, then serve immediately with the roasted vegetables.