NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

0.5 cup Carrots

1 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 dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds.

• 3

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

• 4

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

• 5

  Add the chicken breast, cubed sweet potatoes, and sliced carrots to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 7

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

• 8

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