NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 clove 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 baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1-inch cubes and slice 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 mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

  Rub the chicken breast evenly with the remaining olive oil, garlic, herbs, sea salt, and black pepper.

• 6

  Spread the vegetables in a single layer on one side of the baking sheet and place the chicken breast on the other side.

• 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 vegetables are tender and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.