NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.75 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then slice the carrots into 1/4-inch thick rounds.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, then sprinkle everything with sea salt and black pepper.

• 6

  Toss the vegetables with your hands or tongs to ensure they are evenly coated in the oil and seasonings.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.