NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup carrots

0.75 tbsp extra virgin olive oil

2 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 rimmed baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

  In a medium bowl, toss the sweet potato and carrots with 0.5 tablespoons of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

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

• 6

  In a small bowl, combine the remaining olive oil, minced garlic, rosemary, thyme, and the remaining salt and pepper to create a herb paste.

• 7

  Rub the herb paste evenly over both sides of the chicken breast and place it on the other side of the baking sheet.

• 8

  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.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted roots.