Chicken & Roasted Root Vegetables

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 large sweet potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 2 tbsp. olive oil
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes, parsnips, carrots, onion, garlic, rosemary, thyme, olive oil, salt, and pepper together.
3. Spread the vegetables out in a single layer on a baking sheet.
4. Roast the vegetables for 30-35 minutes, stirring occasionally, until they are tender and lightly browned.
5. While the vegetables are roasting, season the chicken breasts with salt and pepper.
6. Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until they are golden brown and cooked through.
7. Serve the chicken with the roasted vegetables on the side. Enjoy!