NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure they roast evenly.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, cubed root vegetables, olive oil, minced garlic, herbs, salt, and pepper.

• 5

  Toss the mixture thoroughly until the chicken and vegetables are well-coated in the herb oil.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

• 7

  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.

• 8

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