NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

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 baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1-inch pieces and slice the carrots into rounds.

• 3

  In a bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While vegetables roast, whisk together the remaining olive oil, lemon juice, lemon zest, rosemary, and thyme in a small bowl.

• 6

  Brush the herb mixture over the chicken breast and season with the remaining salt and pepper.

• 7

  Move the vegetables to the sides of the pan, place the chicken in the center, and roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.