NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup carrots

0.75 tbsp olive oil

2 clove garlic

1 tsp dried rosemary

1 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 cut into 1-inch cubes, and slice the carrots into half-inch thick rounds.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, sweet potato cubes, and carrot rounds.

• 5

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces aren't overcrowded so they roast rather than steam.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted root vegetables.