NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 medium Carrot

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 tbsp Extra virgin olive oil

0.5 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 the sweet potato and cut into 1-inch cubes; slice the carrot into half-inch thick rounds.

• 3

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

• 4

  In a large mixing bowl, toss the sweet potato and carrot with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

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

• 7

  Roast for 20 to 25 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 ensure it remains juicy.