NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 it into 1-inch cubes, and slice the carrots into 1/2-inch thick rounds.

• 3

  Mince the garlic cloves finely and set aside.

• 4

  Place the chicken breast, cubed sweet potatoes, and sliced carrots onto the prepared sheet pan.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables.

• 6

  Sprinkle the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper evenly over everything.

• 7

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the oil and herb mixture.

• 8

  Arrange the chicken in the center of the pan and spread the vegetables out in a single layer around it.

• 9

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and lightly browned.

• 10

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