NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into half-inch cubes, and cut the red onion into small wedges.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, half of the herbs, and a pinch of salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, garlic, herbs, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.

• 7

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

• 8

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