NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Peel and chop the sweet potato and carrots into uniform 1-inch pieces.

• 3

  In a large bowl, toss the vegetables with half of the olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15 minutes.

• 5

  While vegetables roast, season the chicken breast with garlic powder, the remaining rosemary, thyme, salt, and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 7

  Move the vegetables to the sides of the baking sheet and place the seared chicken in the center.

• 8

  Return the sheet to the oven and roast for an additional 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and allow the chicken to rest for 5 minutes to lock in the juices.

• 10

  Slice the chicken and serve alongside the tender, herb-crusted root vegetables.