NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup sweet potato

1 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

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and sweet potato into uniform 1-inch pieces to ensure they roast evenly.

• 3

  In a medium bowl, toss the chopped vegetables with 0.5 tbsp of the olive oil, 1 minced garlic clove, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables roast, pat the chicken breast dry and rub it with the remaining 0.5 tbsp of olive oil, 1 minced garlic clove, rosemary, thyme, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the vegetables to the edges, and place the seasoned chicken breast in the center.

• 7

  Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Allow the chicken to rest for 5 minutes before slicing to lock in the juices, then serve alongside the golden roasted vegetables.