NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then chop them into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

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

• 4

  Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Garnish the entire dish with finely chopped fresh parsley and serve immediately.