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 sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes, and slice the carrots into 1/2-inch thick rounds.

• 3

  In a large mixing bowl, toss the sweet potato cubes and carrot rounds with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken breast on the prepared sheet pan and rub with the remaining olive oil, minced garlic, chopped rosemary, and thyme.

• 5

  Spread the seasoned root vegetables around the chicken in a single layer, ensuring they aren't overcrowded to allow for proper browning.

• 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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.