NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

0.5 cup Red onion

1.5 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and chop the sweet potato and carrots into 1-inch cubes, and slice the red onion into thick wedges.

• 3

  Place the vegetables on the baking sheet, drizzle with 1 tablespoon of olive oil, and toss with half of the rosemary, salt, and pepper.

• 4

  Pat the chicken breast dry and rub with the remaining olive oil, rosemary, garlic powder, salt, and pepper.

• 5

  Nestle the chicken breast in the center of the baking sheet, surrounding it with the prepared root vegetables.

• 6

  Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 7

  Let the chicken rest for 5 minutes before slicing, then garnish the entire dish with fresh chopped parsley.