NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 medium carrot

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrot, then chop them into uniform 1-inch cubes to ensure they cook evenly.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, cubed sweet potato, and sliced carrots.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

• 8

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables.