NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup carrots

1 tbsp 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-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

  In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast, sweet potatoes, and carrots to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing into strips for serving.