NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup sweet potato

1 tbsp olive oil

3 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

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

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded.

• 7

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

• 8

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