NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 for easy cleanup.

• 2

  Peel the sweet potato and carrots, then cube the potato into 1-inch pieces and slice the carrots into 1/2-inch thick rounds.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create the herb rub.

• 4

  Place the chicken breast and the prepared vegetables on the baking sheet, then drizzle the herb rub over everything.

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure the chicken and vegetables are evenly coated in the oil and spices.

• 6

  Spread the vegetables out in a single layer around the chicken breast to ensure they roast evenly and get those nice caramelized edges.

• 7

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

• 8

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