NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.75 cup sweet potato

1 cup carrots

0.75 tbsp extra virgin 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 baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato and carrots into 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 vegetables with half of the olive oil, half of the herbs, and a pinch of salt and pepper.

• 5

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, garlic, herbs, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer around the chicken on the baking sheet.

• 7

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

• 8

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