NUTRITION

SERVINGS

INGREDIENTS

5 oz Rotisserie chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.5 cup Parsnips

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces, and slice the carrots and parsnips into 1/2-inch thick rounds.

• 3

  In a large bowl, toss the sweet potato, carrots, and parsnips with the extra virgin olive oil, sea salt, black pepper, rosemary, and thyme until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 5

  Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the edges are golden and caramelized.

• 6

  While the vegetables roast, remove the skin from the rotisserie chicken and slice or shred 5 ounces of the breast meat.

• 7

  During the final 5 minutes of roasting, place the chicken on the baking sheet with the vegetables to warm it through.

• 8

  Transfer the roasted root vegetables and chicken to a plate and garnish with freshly chopped parsley before serving.