NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp ghee

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 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.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

  In a large mixing bowl, combine the diced vegetables and the chicken breast.

• 5

  Drizzle with melted ghee and add the minced garlic, herbs, sea salt, and black pepper, tossing thoroughly to coat every piece.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetables.