NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Sweet potato

1 cup Carrots

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the dried rosemary, and a pinch of salt and pepper.

• 4

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

• 5

  Season the chicken with the remaining rosemary, salt, and pepper, then arrange the vegetables in a single layer around the meat.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing, then garnish the entire dish with finely chopped fresh parsley.