NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 medium Sweet potato

2 medium Carrots

0.25 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh kale

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken breast on the pan alongside the chopped root vegetables.

• 4

  Drizzle everything with the extra virgin olive oil, then sprinkle evenly with dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the herb-oil mixture.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Massage the fresh kale in a bowl until slightly softened and serve as a base for the sliced chicken and roasted vegetables.