NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Carrots

0.5 cup Sweet potato

0.25 cup Red onion

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 sheet pan with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by peeling and chopping the carrots into 1-inch pieces, cubing the sweet potato, and slicing the red onion into thick wedges.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the prepared carrots, sweet potatoes, and onions.

• 4

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

• 5

  Drizzle the herb oil mixture evenly over the chicken and vegetables, using your hands or a spatula to toss the vegetables until they are well-coated.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to ensure maximum juiciness.