Preheat oven to 200°C (390°F) (0.5 minutes). Wash and peel the sweet potato, carrots, and parsnip. Dice them into 1.5-2 cm cubes (5 minutes).

Place the diced root vegetables on a baking sheet. Drizzle with 10ml olive oil, season with 2g salt and 2g pepper, and toss to coat evenly. Roast in the preheated oven for 18 minutes, or until tender and lightly caramelized (2 minutes prep, 18 minutes cook).

While vegetables roast, pat chicken breasts dry. Season with 2g salt, 2g pepper, and 2g garlic powder. Heat a separate non-stick pan over medium-high heat (0.5 minutes). Add chicken and sear for 5-7 minutes per side until cooked through and golden brown (1 minute prep, 12 minutes cook).

While chicken and vegetables cook, prepare the tahini dressing: In a small bowl, whisk together 35g tahini, 15ml lemon juice, 30ml water, 2g garlic powder, and a pinch of salt and pepper until smooth and creamy. Add more water if needed to reach desired consistency (2.5 minutes).

Once chicken is cooked, remove from pan and let rest for 3 minutes before slicing (3 minutes rest).