NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

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

• 4

  In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the garlic, and half of the herbs, salt, and pepper.

• 5

  Spread the vegetables in a single layer on the prepared sheet pan and roast for 10 minutes.

• 6

  While vegetables roast, rub the chicken breast with the remaining olive oil, garlic, herbs, salt, and pepper.

• 7

  Move the vegetables to the sides of the pan and place the chicken breast in the center.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in.