NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.75 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 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 for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast, sweet potato cubes, sliced carrots, and minced garlic.

• 5

  Drizzle with the olive oil and sprinkle the dried rosemary, dried thyme, sea salt, and black pepper over the top.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces aren't overcrowded.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

• 10

  Serve the sliced chicken alongside the roasted root vegetables.