NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.75 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds to ensure they roast evenly with the chicken.

• 3

  Finely mince the garlic cloves and strip the rosemary leaves from the stem, chopping them finely to release their oils.

• 4

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

• 5

  Drizzle the olive oil over the mixture 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, making sure not to crowd the pan so the vegetables can caramelize rather than steam.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure it remains juicy and tender.