NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and chop the sweet potato and carrots into uniform 1-inch pieces to ensure they roast evenly.

• 3

  Place the chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then mince the garlic clove and add it to the pan.

• 5

  Sprinkle the dried rosemary, dried thyme, sea salt, and black pepper over everything, tossing the vegetables to coat well.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing it into strips and serving with the roasted roots.