NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

0.5 cup cherry tomatoes

1.5 tbsp basil pesto

1 tbsp parmesan cheese

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1/2-inch cubes and rounds to ensure even cooking.

• 3

  Place the sweet potatoes and carrots on the baking sheet and toss them thoroughly with olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables in the center of the oven for 15 minutes until they begin to soften and develop color.

• 5

  Season the chicken breast with a pinch of salt and pepper, then move the vegetables to the side and place the chicken and cherry tomatoes on the sheet.

• 6

  Continue roasting for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes have burst.

• 7

  Remove the tray from the oven and immediately spread the basil pesto over the hot chicken breast, then sprinkle with the parmesan cheese.

• 8

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.