NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 rimmed baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes; thinly slice the red onion.

• 3

  In a large mixing bowl, toss the sweet potato, carrots, and onion with 0.5 tbsp of olive oil, minced garlic, and half of the rosemary and thyme.

• 4

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.5 tbsp of olive oil, the rest of the herbs, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and nestle the chicken breast in the middle.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.