NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 medium red potato

1 tbsp extra virgin olive oil

2 whole garlic cloves

1 tsp fresh rosemary

1 tsp fresh 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the red potato and carrots; dice the potato into 1-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

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

• 4

  Place the chicken breast, potato cubes, and carrot rounds on the prepared baking sheet.

• 5

  Drizzle everything with extra virgin olive oil, then sprinkle with minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss thoroughly with your hands or tongs to ensure every piece is evenly coated in the oil and aromatics.

• 7

  Spread the ingredients into a single layer, ensuring the chicken has space around it to roast properly.

• 8

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

• 9

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