NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes for even roasting.

• 3

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

• 4

  Place the chicken breast, diced sweet potatoes, and carrots onto the prepared sheet pan.

• 5

  Drizzle everything with olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Toss the ingredients thoroughly with your hands or tongs to ensure an even coating of oil and seasoning.

• 7

  Spread the chicken and vegetables out into a single layer, ensuring they are not overcrowded so they roast rather than steam.

• 8

  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 golden brown.

• 9

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