NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and carrots into 1-inch cubes, ensuring they are uniform in size for even cooking.

• 3

  Mince the garlic clove and place it in a large bowl with the diced vegetables.

• 4

  Add half of the olive oil, rosemary, thyme, salt, and pepper to the vegetables and toss until every piece is well-coated.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space for the chicken.

• 6

  Rub the chicken breast with the remaining olive oil and a pinch of the herb seasoning, then place it on the sheet pan.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

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