NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces and slice the carrots into half-inch rounds.

• 3

  Toss the vegetables with half of the olive oil, sea salt, and black pepper directly on the baking sheet.

• 4

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

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, and chopped herbs until well coated.

• 6

  Place the chicken on the baking sheet, nestling it among the vegetables for even roasting.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.