NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the produce by peeling the sweet potato and carrots, then dicing them into uniform 1-inch cubes to ensure even roasting.

• 3

  Slice the chicken breast into 1-inch thick strips or bite-sized pieces so they finish cooking at the same time as the root vegetables.

• 4

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

• 5

  Add the chicken, sweet potato cubes, and sliced carrots to the bowl, tossing thoroughly until every piece is well-coated in the herb-infused oil.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure the ingredients are not crowded so they roast rather than steam.

• 7

  Place the sheet pan in the oven and roast for 22-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and allow the chicken to rest for 3-5 minutes before serving to ensure the meat stays moist and juicy.