NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup sweet potato

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and sweet potato, then chop them into uniform 1-inch cubes to ensure they cook evenly.

• 3

  In a large mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Add the chicken breast and the chopped root vegetables to the bowl, tossing thoroughly until everything is well-coated in the herb oil.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, leaving enough space so they roast rather than steam.

• 6

  Place the sheet in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.