NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

1 cup carrots

0.75 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato and slice the carrots into uniform 1/2-inch pieces to ensure they roast evenly.

• 3

  Place the chicken breast, cubed sweet potatoes, and carrots onto the prepared sheet pan.

• 4

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

• 5

  Toss everything together with your hands or tongs until every piece is well-coated in the oil and seasonings.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken has space around it to crisp up properly.

• 7

  Roast for 25 to 30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted roots.