NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.5 cup Red onion

0.25 tbsp Avocado 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 rimmed baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1-inch cubes, slice the carrots into thick rounds, and cut the red onion into wedges.

• 3

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

• 4

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

• 5

  Spread the vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.

• 6

  Pat the chicken breast dry with a paper towel and rub with the remaining avocado oil, minced garlic, and fresh herbs.

• 7

  Place the chicken breast in the center of the baking sheet and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and tender.