NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp avocado oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.

• 2

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

• 3

  Mince the garlic cloves finely to ensure the flavor distributes evenly across the dish.

• 4

  Slice the chicken breast into 1-inch thick strips or bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 5

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

• 6

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

• 7

  Use your hands or a large spoon to toss the ingredients until every piece is thoroughly coated in the oil and herbs.

• 8

  Spread the mixture onto the prepared baking sheet in a single layer, making sure the pieces aren't too crowded so they roast rather than steam.

• 9

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

• 10

  Remove from the oven and drizzle with fresh lemon juice to brighten the flavors before serving.