NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and toss with half of the salt, pepper, rosemary, and thyme.

• 4

  Mince the garlic and combine it with the remaining olive oil and herbs, then rub this mixture thoroughly over the chicken breast.

• 5

  Arrange the chicken on the baking sheet, nestled among the vegetables, ensuring everything is in a single layer for even roasting.

• 6

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

• 7

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