NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 medium carrots

1 tbsp olive oil

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

• 2

  Peel and chop the sweet potato and carrots into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic cloves finely and set aside.

• 4

  In a large mixing bowl, toss the cubed sweet potato and carrots with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub both sides with the remaining olive oil, minced garlic, dried rosemary, dried thyme, and the rest of the salt and pepper.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 7

  Place the chicken breast in the center of the sheet and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 8

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