NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.75 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.

• 2

  Peel the sweet potato and dice into 1/2-inch cubes; peel the carrots and slice 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 add the minced garlic, rosemary, thyme, sea salt, and black pepper, tossing thoroughly to coat everything evenly.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.