NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 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

  Peel the sweet potato and cut into 1-inch cubes, then slice the carrots into 1/2-inch thick rounds.

• 3

  In a large mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes to give them a head start.

• 5

  While the vegetables are roasting, mince the garlic and finely chop the fresh rosemary and thyme.

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 7

  Remove the baking sheet from the oven, move the vegetables to the sides, and place the chicken breast in the center.

• 8

  Return the sheet pan to the oven and roast for another 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

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