NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 medium sweet potato

0.25 cup red onion

1 tbsp extra virgin olive oil

3 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 for easy cleanup.

• 2

  Peel the sweet potato and carrots, then chop them along with the red onion into uniform 1-inch chunks to ensure even cooking.

• 3

  Mince the garlic cloves finely and strip the leaves from the rosemary and thyme sprigs before chopping them.

• 4

  In a large bowl, toss the prepared root vegetables with half of the olive oil, half of the garlic, and half of the chopped herbs.

• 5

  Pat the chicken breast dry with a paper towel and rub both sides with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Place the chicken in the center of the baking sheet and arrange the vegetable mixture in a single layer around it.

• 7

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

• 8

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