NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1-inch cubes and slice the carrots into 1/2-inch thick rounds to ensure even cooking.

• 3

  Finely mince the garlic cloves and place them in a large mixing bowl.

• 4

  Add the sweet potatoes and carrots to the bowl along with half of the olive oil, rosemary, thyme, salt, and pepper, tossing until well coated.

• 5

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

• 6

  Rub the chicken breast with the remaining olive oil and the rest of the garlic and herb mixture.

• 7

  Place the chicken in the center of the baking sheet nestled among the root vegetables.

• 8

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

• 9

  Allow the chicken to rest for 5 minutes before slicing to keep the meat succulent and juicy.