NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup parsnips

0.75 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 your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a large bowl, toss the chopped root vegetables with 0.5 tbsp of olive oil, half the garlic, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While vegetables roast, rub the chicken breast with the remaining 0.25 tbsp of olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Move the vegetables to the sides of the pan and place the chicken breast in the center.

• 7

  Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

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