NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 one-inch pieces.

• 3

  In a large mixing bowl, toss the sliced vegetables with 0.5 tablespoon of olive oil, half of the sea salt, and half of the fresh herbs.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 6

  Rub the herb and garlic mixture evenly over the chicken breast, then place the chicken on the other side of the baking sheet.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.