NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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 dice into 1-inch cubes, then slice the carrots into half-inch thick rounds.

• 3

  Place the chicken breast, diced sweet potatoes, and sliced carrots onto the prepared baking sheet.

• 4

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

• 5

  Toss the vegetables and rub the chicken breast thoroughly to ensure every piece is well-coated with the oil and herb mixture.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is not covered by vegetables to allow the skin-side to crisp up.

• 7

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