NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and slice the carrots and parsnips into half-inch rounds, and cube the sweet potato into uniform half-inch pieces.

• 3

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 4

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 5

  Spread the seasoned root vegetables in a single layer around the chicken on the baking sheet.

• 6

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

• 7

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