NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

1 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

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

• 4

  Place the chicken breast and diced vegetables on the prepared baking sheet.

• 5

  Drizzle everything with olive oil and sprinkle with the minced garlic, fresh herbs, sea salt, and black pepper.

• 6

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

• 7

  Spread the ingredients out in a single layer, ensuring the chicken has space around it to roast rather than steam.

• 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 slightly browned.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.