NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Sweet potato

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 for easy cleanup.

• 2

  Peel and chop the carrots and sweet potato into uniform 1-inch cubes, and slice the red onion into thick wedges.

• 3

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

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly 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 vegetables are fork-tender and slightly caramelized.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.