NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.5 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

  Peel and dice the sweet potato into half-inch cubes and slice the carrots into half-inch rounds to ensure even cooking.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  Place the chicken breast, sweet potato cubes, and sliced carrots onto the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to ensure every piece is well-coated in the herb oil.

• 7

  Spread the ingredients out into a single layer, making sure the chicken breast has enough space around it.

• 8

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

• 9

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