NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and sweet potato, then dice them into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Finely mince the garlic clove.

• 4

  In a large mixing bowl, combine the diced vegetables and the chicken breast.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with rosemary, thyme, minced garlic, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken breast has enough space around it to roast rather than steam.

• 8

  Place the tray in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

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