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

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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots and parsnips into 1/2-inch rounds, and dice the sweet potato into 1/2-inch cubes to ensure even roasting.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the prepared root vegetables on the sheet pan, ensuring they are spread out in a single layer.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to coat every piece thoroughly.

• 6

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

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep the meat juicy and flavorful.