NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch chunks to ensure even roasting.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Spread the vegetables out to the edges of the pan and place the seasoned chicken breast in the center.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 7

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