NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Cut the red onion into small wedges and mince the fresh garlic cloves.

• 4

  In a large mixing bowl, toss the sweet potatoes, carrots, and onions with half of the olive oil, sea salt, and black pepper.

• 5

  Spread the vegetables in a single layer on one side of the prepared sheet pan.

• 6

  Place the chicken breast on the other side of the pan. Rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Plate the sliced chicken alongside the roasted root vegetables and serve immediately.