NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 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

  Peel the sweet potato and cut it into 1-inch cubes; peel the carrots and slice them into 1/2-inch thick rounds.

• 3

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

• 4

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

• 5

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly so every piece is well-seasoned.

• 6

  Spread everything out into a single layer, ensuring the chicken has space around it to roast properly.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 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.