NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 1/4-inch thick rounds to ensure they cook evenly with the chicken.

• 3

  Place the chicken breast, diced sweet potato, and carrots on the prepared sheet pan.

• 4

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

• 5

  Use your hands or tongs to toss the ingredients until everything is thoroughly and evenly coated in the oil and spice mixture.

• 6

  Spread the ingredients out in a single layer, ensuring the chicken has space around it to roast rather than steam.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Garnish with freshly chopped parsley and serve immediately while the vegetables are still crisp on the edges.