NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and the prepared chopped vegetables on the baking sheet, then drizzle the garlic-herb oil mixture over everything.

• 5

  Using your hands or tongs, toss the ingredients thoroughly to ensure every piece of chicken and vegetable is evenly coated in the herb oil.

• 6

  Spread the ingredients into a single layer, ensuring the chicken breast has enough space around it to roast rather than steam.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.