NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp lemon juice

1 tsp lemon zest

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 the sweet potato, carrots, and parsnips, then dice them into uniform 1-inch cubes to ensure even cooking.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and diced root vegetables on the prepared baking sheet, then drizzle the lemon-herb mixture over everything.

• 5

  Toss the vegetables and coat the chicken thoroughly with your hands or tongs to ensure every piece is seasoned.

• 6

  Spread the ingredients out in a single layer, ensuring the chicken has space around it to roast properly.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden brown.

• 8

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