NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 tbsp olive oil

1 tbsp fresh rosemary

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into thin rounds to ensure they cook evenly.

• 3

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

• 4

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

• 5

  Drizzle with olive oil and add the minced garlic, chopped rosemary, sea salt, and black pepper, tossing thoroughly to coat every piece.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast rather than steam.

• 7

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

• 8

  Squeeze the juice of the half lemon over the entire pan immediately after removing it from the oven to brighten the flavors before serving.