NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.5 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh 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 sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 4

  In a large mixing bowl, toss the diced root vegetables with half of the olive oil, salt, pepper, and half of the chopped herbs.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining olive oil, minced garlic, and the rest of the herbs.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 7

  Place the chicken breast in the center of the pan and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.