NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed 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 mixing bowl, toss the chopped root vegetables with 0.5 tablespoons of olive oil and half of the rosemary, thyme, salt, and pepper.

• 4

  Spread the seasoned vegetables in a single layer across the prepared baking sheet.

• 5

  Rub the chicken breast with the remaining 0.5 tablespoons of olive oil, minced garlic, and the rest of the herbs, salt, and pepper.

• 6

  Nestle the chicken breast into the center of the vegetables on the baking sheet.

• 7

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 8

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