NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.5 tsp garlic powder

1 tsp fresh rosemary

1 tsp fresh thyme

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 and carrots into uniform 1-inch cubes to ensure they roast evenly.

• 3

  In a small bowl, whisk together the extra virgin olive oil, ground turmeric, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and diced vegetables in a large mixing bowl, then pour the oil mixture over them, tossing until every piece is well-coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 6

  Strip the fresh rosemary and thyme from their stems and sprinkle the herbs evenly over the tray.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to maintain its moisture.