NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, diced vegetables, olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated with the herb oil.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, placing the chicken breast in the center.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.