NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 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 chop them into uniform 1-inch cubes to ensure they roast evenly.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the chopped sweet potatoes and carrots with half of the olive oil, half of the minced herbs, salt, and pepper.

• 5

  Rub the chicken breast with the remaining olive oil, garlic, and herbs, making sure the seasoning is distributed on all sides.

• 6

  Spread the vegetables in a single layer on the baking sheet and place the chicken breast in the center.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.