NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform one-inch cubes to ensure they cook at the same rate.

• 3

  Finely mince the garlic cloves and strip the leaves from the fresh rosemary and thyme sprigs, chopping them finely.

• 4

  In a large mixing bowl, combine the chicken breast, diced vegetables, olive oil, minced garlic, and chopped herbs.

• 5

  Season the mixture with sea salt and black pepper, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, leaving space between the items to allow for browning.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden-brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to preserve the moisture.