NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into rounds and dice the sweet potato into 1/2-inch cubes to ensure they roast evenly.

• 3

  In a mixing bowl, toss the carrots and sweet potatoes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken breast in the center of the baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Spread the seasoned root vegetables in a single layer around the chicken breast on the baking sheet.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat remains moist and flavorful.