NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Sweet potato

1 cup Carrots

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried 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

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

  Finely mince the garlic cloves and place them in a large mixing bowl.

• 4

  Add the chicken breast, cubed sweet potatoes, and sliced carrots to the bowl with the garlic.

• 5

  Drizzle the olive oil over the ingredients and sprinkle with the dried rosemary, thyme, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces to allow for roasting rather than steaming.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to serve alongside the roasted vegetables.