NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive oil

2 whole garlic cloves

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 for easy cleanup.

• 2

  Wash and peel the sweet potato and carrots, then dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch rounds.

• 3

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

• 4

  Place the chicken breast in the center of the baking sheet and arrange the sweet potatoes and carrots in a single layer around the meat.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure every piece is thoroughly coated.

• 6

  Roast in the center of the oven for 20 to 25 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 to lock in the juices before slicing it into strips and serving alongside the roasted roots.