NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

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

• 3

  Place the chopped root vegetables on the baking sheet and toss with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.125 tsp pepper.

• 4

  Rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, dried rosemary, dried thyme, and the remaining salt and pepper.

• 5

  Nestle the chicken onto the baking sheet among the vegetables and roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  Remove from the oven and allow the chicken to rest for 5 minutes to lock in juices before slicing and serving with the caramelized vegetables.