NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform 1/2-inch cubes to ensure even cooking, and slice the red onion into thin wedges.

• 3

  In a large mixing bowl, combine the diced vegetables with half of the olive oil, half of the minced garlic, and half of the chopped herbs, salt, and pepper.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper until well coated.

• 5

  Arrange the seasoned root vegetables in a single layer around the chicken breast, ensuring they aren't overcrowded so they roast rather than steam.

• 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 lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum tenderness.