NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

1 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 baking sheet with parchment paper.

• 2

  Dice the sweet potato and carrots into 1/2-inch cubes to ensure they roast evenly.

• 3

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

• 4

  In a large bowl, toss the chicken breast, sweet potatoes, and carrots with olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space to brown.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.