NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Sweet potato

1 cup Carrots

0.5 tbsp Extra virgin 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 baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1-inch pieces and slice the carrots into 1/2-inch rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the minced garlic, and a pinch of the salt and pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken on the other side of the baking sheet.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.