NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the diced vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

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

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

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