NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic cloves finely and place them in a large mixing bowl with the olive oil, rosemary, thyme, salt, and pepper.

• 4

  Add the chicken breast and diced vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb-infused oil.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring no pieces are overlapping to allow for proper browning.

• 6

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.