NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup carrots

0.5 cup sweet potato

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

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and chop the sweet potato into 1-inch cubes and slice the carrots into half-inch thick rounds.

• 3

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

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables on the other side.

• 5

  Brush half of the garlic-herb oil over the chicken breast, then drizzle the remaining oil over the vegetables and toss them to coat evenly.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and caramelized.

• 7

  Remove from the oven, let the chicken rest for 5 minutes, then drizzle everything with fresh lemon juice before serving.