NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  Finely mince the garlic clove.

• 4

  In a mixing bowl, toss the diced sweet potato and carrots with 0.5 tablespoons of olive oil and half of the sea salt and black pepper.

• 5

  Spread the vegetables in a single layer on one half of the prepared baking sheet.

• 6

  Rub the chicken breast evenly with the remaining 0.5 tablespoons of olive oil, minced garlic, dried rosemary, dried thyme, and the remaining salt and pepper.

• 7

  Place the seasoned chicken breast on the other half of the baking sheet next to the vegetables.

• 8

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

• 9

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