NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.5 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh 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.

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

• 5

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.