NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch cubes to ensure they roast evenly.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast and the prepared root vegetables onto the baking sheet and drizzle the lemon-herb mixture over everything, tossing well to coat.

• 6

  Spread the ingredients into a single layer and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 7

  Allow the chicken to rest for 5 minutes before slicing to maintain its succulent texture.