NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup sweet potato

0.5 cup carrots

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried rosemary

0.5 tsp garlic powder

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

  Cube the chicken breast, sweet potato, and carrots into uniform 1-inch pieces to ensure everything cooks at the same rate.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, sea salt, and black pepper.

• 4

  Add the cubed chicken and vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast for 20-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender with caramelized edges.