NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup sweet potato

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 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 and chop the carrots and sweet potatoes into uniform 1-inch cubes, and slice the red onion into thick wedges.

• 3

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

• 4

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

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated in the golden spice mixture.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not covered by the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.