NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

2 cloves garlic

1 tbsp olive oil

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 for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes and slice the carrots into 1/2-inch thick rounds to ensure they cook at the same rate.

• 3

  In a large mixing bowl, combine the chicken breast, sweet potato, and carrots.

• 4

  Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces are not crowded.

• 7

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

• 8

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