NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

0.5 cup Carrots

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes for even cooking.

• 3

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

• 4

  In a mixing bowl, toss the diced root vegetables with half of the olive oil, half of the minced garlic, and half of the fresh herbs.

• 5

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

• 6

  Spread the vegetables out in a single layer on the prepared baking sheet and place the chicken breast in the center.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.