NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

0.5 cup Carrots

0.5 cup Parsnips

0.75 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a large mixing bowl, toss the diced root vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, and half of the herbs, salt, and pepper.

• 5

  Coat the chicken breast with the remaining 0.25 tablespoon of olive oil and rub with the remaining garlic, herbs, salt, and pepper.

• 6

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

• 7

  Place the chicken breast in the middle of the vegetables and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the caramelized root vegetables.