NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

3 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the root vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the seasoned vegetables in a single layer across the prepared baking sheet, leaving space in the center for the chicken.

• 5

  Pat the chicken breast dry with paper towels, then rub it thoroughly with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken breast in the center of the baking sheet nestled 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 golden and tender.

• 8

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