NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 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 cut into 1-inch cubes; peel the carrots and slice them into half-inch rounds.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, cubed sweet potatoes, and sliced carrots.

• 5

  Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded by the vegetables.

• 8

  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 root vegetables are fork-tender and golden brown.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to keep the juices intact.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.