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

3 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 baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato and carrots into uniform 1/2-inch cubes, and cut the red onion into small wedges.

• 3

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

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 5

  Spread the seasoned root vegetables in a single layer around the chicken breast on the baking sheet.

• 6

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

• 7

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