NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut into 1-inch cubes; slice the carrots into half-inch rounds.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

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

• 5

  Place the chicken breast on the prepared sheet pan and rub with the remaining olive oil, minced garlic, rosemary, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer around the chicken breast on the pan.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.