NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

0.5 tbsp avocado oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the cubed vegetables and the chicken breast.

• 5

  Drizzle with avocado oil and sprinkle with dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 10

  Serve the sliced chicken alongside the roasted vegetables for a clean, nutrient-dense meal.