NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a mixing bowl, toss the cubed sweet potatoes and sliced carrots with half of the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Place the chicken breast in the center of the baking sheet and arrange the seasoned vegetables in a single layer around the meat.

• 5

  Drizzle the remaining olive oil and the lemon juice over the chicken breast, then sprinkle the dried oregano and garlic powder over both the chicken and the vegetables.

• 6

  Bake for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the root vegetables are fork-tender and slightly caramelized.

• 7

  Remove from the oven, let the chicken rest for 5 minutes, then garnish the entire dish with freshly chopped parsley before serving.