NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 the sweet potato and cut into 1-inch cubes, then slice the carrots into half-inch thick rounds.

• 3

  Mince the garlic cloves finely.

• 4

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

• 5

  Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the vegetables.