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 Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes and slice the carrots into half-inch rounds.

• 3

  In a large bowl, toss the vegetables with 0.5 tbsp olive oil, 1 minced garlic clove, and half of the sea salt and black pepper.

• 4

  Spread the vegetables onto the baking sheet and roast for 10 minutes.

• 5

  Rub the chicken breast with the remaining 0.5 tbsp olive oil, 1 minced garlic clove, rosemary, thyme, and the remaining salt and pepper.

• 6

  Move the vegetables to the perimeter of the pan and place the chicken breast in the center.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

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