NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast and chopped vegetables in a large mixing bowl.

• 4

  Add the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper, tossing thoroughly to coat every piece.

• 5

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

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy.