NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.5 tbsp Olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch cubes to ensure they roast at the same rate.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves into small pieces.

• 4

  In a large mixing bowl, toss the diced vegetables with half of the olive oil, sea salt, black pepper, and half of the chopped herbs.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, minced garlic, and the rest of the herbs.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and place the chicken breast in the center.

• 7

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat stays succulent and flavorful.