NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

0.5 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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds to ensure they cook evenly with the chicken.

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, and carrot slices on the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.

• 6

  Spread the ingredients out in a single layer, making sure the chicken has enough space to roast properly without steaming.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.