NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.5 tbsp extra virgin olive oil

3 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

  Prepare the vegetables by peeling and dicing the sweet potato into 1-inch cubes and slicing the carrots into 1/2-inch thick rounds.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper, tossing thoroughly to ensure everything is well-coated.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden brown.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately.