NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

2 cloves Garlic

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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes for even cooking.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the diced sweet potato, carrots, and the whole chicken breast.

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by 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 golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.