NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 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

  Chop the sweet potato into 1-inch cubes and slice the carrots into half-moons to ensure they cook at the same rate as the chicken.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried rosemary, dried thyme, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast, cubed sweet potatoes, and sliced carrots on the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, using your hands or a brush to coat every piece thoroughly for maximum flavor.

• 6

  Roast in the center of the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

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