NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin 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 baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic cloves finely.

• 4

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

• 5

  Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated with the oil and herb mixture.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it moist and flavorful.