NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

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

• 3

  Mince the garlic clove and place it in a large mixing bowl with the olive oil, rosemary, thyme, salt, and pepper.

• 4

  Add the diced vegetables and the chicken breast to the bowl, tossing thoroughly until everything is well-coated in the herb oil.

• 5

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

• 6

  Place the chicken breast in the center of the pan and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted root vegetables while warm.