NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.5 cup red onion

0.5 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch rounds to ensure even cooking.

• 3

  Cut the red onion into thick wedges and mince the fresh garlic clove finely.

• 4

  Place the chicken breast, sweet potato, carrots, and onion on the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything together until well-coated, then spread into a single layer, ensuring the chicken has space around it.

• 7

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

• 8

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