NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

0.5 tbsp 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

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

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, chopped herbs, and the rest of the salt and pepper.

• 6

  Spread the vegetables onto the prepared baking sheet and nestle the seasoned chicken breast in the center.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.