NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 medium Sweet potato

1 tbsp Extra virgin olive oil

2 cloves 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 baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch cubes for even roasting.

• 3

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

• 4

  Spread the seasoned vegetables in a single layer across the prepared baking sheet.

• 5

  Pat the chicken breast dry and rub with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Nestle the chicken breast onto the baking sheet among the vegetables.

• 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 tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

• 9

  Serve the sliced chicken alongside the roasted root vegetables for a complete, clean-eating meal.