NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Sweet potato

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into bite-sized pieces, similar in size to the vegetable cubes.

• 4

  In a large mixing bowl, combine the cubed chicken, sweet potato, carrots, and parsnips.

• 5

  Drizzle the mixture with extra virgin olive oil and sprinkle with dried rosemary, sea salt, black pepper, and garlic powder.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 8

  Roast for 25-30 minutes, tossing halfway through, until the chicken is cooked through and the root vegetables are tender and caramelized.