NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 cup Parsnips

1.5 tbsp Olive oil

2 clove Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Dice the sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure they cook evenly.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, toss the chicken breast and diced root vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 7

  Remove from the oven and drizzle the balsamic glaze over the dish before serving.