NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds.

• 3

  Cut the chicken breast into bite-sized pieces, ensuring they are uniform for even cooking.

• 4

  In a large mixing bowl, combine the extra virgin olive oil, dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken, sweet potato cubes, and carrot rounds to the bowl and toss thoroughly until everything is well-coated in the herb oil.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces aren't crowded so they roast rather than steam.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden brown.