NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast, chopped sweet potatoes, and carrots.

• 5

  Drizzle the olive oil over the mixture and add the rosemary, thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly browned.

• 9

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