NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the diced root vegetables with half of the olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Spread the seasoned vegetables across the prepared baking sheet in a single layer, making space to place the chicken breast in the center.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve alongside the roasted roots.