NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 medium Sweet potato

0.5 cup Carrots

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with 0.25 tbsp of olive oil and a portion of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Place the chicken breast on the other side of the sheet.

• 6

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, and the remaining salt and pepper.

• 7

  Brush the herb mixture evenly over the chicken breast to coat it thoroughly.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing and serving with the roasted root vegetables.