NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup sweet potato

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 baking sheet with parchment paper.

• 2

  Peel and chop the carrots and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast, chopped root vegetables, and minced garlic.

• 5

  Drizzle the olive oil over the mixture and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.