NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

• 3

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

• 4

  Drizzle with extra virgin olive oil and add the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 5

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

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it.

• 7

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

• 8

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

• 9

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.