NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Turmeric

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 rimmed 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 they roast evenly.

• 3

  Finely mince the garlic clove and set it aside for a moment to allow the beneficial compounds to activate.

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

• 5

  Drizzle the olive oil over the mixture, then sprinkle in the turmeric, dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in the golden herb mixture.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can crisp up.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and slightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.