NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup asparagus

0.5 cup baby carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into half-inch cubes and trim the tough ends off the asparagus.

• 3

  Mince the garlic clove and combine it in a small bowl with half of the olive oil, rosemary, and thyme.

• 4

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the garlic-herb oil mixture.

• 5

  In a separate bowl, toss the sweet potato cubes and baby carrots with the remaining olive oil, salt, and pepper.

• 6

  Spread the chicken and the sweet potato mixture onto the prepared baking sheet in a single layer.

• 7

  Roast for 15 minutes, then remove the tray and add the asparagus to the remaining open space.

• 8

  Return the tray to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it remains juicy, then serve with the roasted vegetables.