NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp olive oil

2 clove 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 for easy cleanup.

• 2

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

• 3

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

• 4

  In a large mixing bowl, combine the diced vegetables and chicken breast with olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces aren't crowded.

• 7

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