NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

2 medium Carrots

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure they roast evenly.

• 3

  Mince the garlic cloves and finely chop the fresh parsley for the garnish.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

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

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure the pieces are not overcrowded so they can crisp up.

• 7

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Garnish the chicken and vegetables with fresh parsley and serve immediately while hot.