NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves 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 and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

• 2

  Peel the sweet potato and the carrots, then dice them into uniform 1-inch cubes so they roast at the same rate as the chicken breast.

• 3

  In a large mixing bowl, combine the chicken breast, diced sweet potato, and carrots with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Toss the ingredients thoroughly until every piece of chicken and vegetable is evenly coated with the aromatic herb oil.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables can properly caramelize.

• 6

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

• 7

  Remove from the oven and allow the chicken to rest for at least 5 minutes before slicing to ensure the meat stays succulent and juicy.