NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

1 tbsp olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the diced vegetables on the prepared baking sheet, then drizzle the garlic-herb oil over everything.

• 5

  Toss the vegetables and chicken thoroughly with your hands or tongs until every piece is well-coated in the herb mixture.

• 6

  Spread the ingredients into a single layer, ensuring the chicken has space around it to roast rather than steam.

• 7

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

• 8

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