NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces and slice the carrots into rounds of similar thickness.

• 3

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

• 4

  In a large mixing bowl, toss the sweet potato and carrots with half of the olive oil, half of the minced garlic, and a pinch of sea salt and pepper.

• 5

  Rub the chicken breast evenly on all sides with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and place the chicken breast in the center.

• 7

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

• 8

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