NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.5 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.

• 2

  Peel the sweet potato and dice into 1-inch cubes; slice the carrots into 1/2-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 potatoes and carrots with half of the olive oil, half of the garlic, and a pinch of salt and pepper.

• 5

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Arrange the vegetables in a single layer around the chicken on the baking sheet to ensure even roasting.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.