NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast and the chopped root vegetables to the bowl, tossing thoroughly until every piece is coated in the fragrant herb oil.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space around it to brown properly.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.