NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch cubes, and roughly chop the red onion.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the chopped vegetables on the prepared baking sheet.

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure every piece is well-coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast rather than steam.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing to lock in the juices, then serve immediately with the roasted vegetables.