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 your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded.

• 8

  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.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted root vegetables and enjoy immediately.