NUTRITION

SERVINGS

INGREDIENTS

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 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 baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato, carrots, and parsnips into uniform half-inch pieces.

• 3

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

• 4

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

• 5

  In a small bowl, combine the remaining olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 6

  Rub the garlic-herb mixture over the chicken breast and season with the remaining salt and pepper.

• 7

  Place the chicken breast on the other side of the baking sheet.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.