NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cup carrots

2 cup sweet potato

2 tbsp chicken broth

1 tbsp lemon juice

2 clove garlic

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking without using oil.

• 2

  Peel the carrots and sweet potatoes, then slice them into uniform 1-inch pieces to ensure even cooking.

• 3

  Mince the garlic cloves finely.

• 4

  In a small bowl, combine the chicken broth, lemon juice, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 5

  Place the chicken breast, sliced carrots, and sweet potatoes in a large mixing bowl and pour the herb mixture over them, tossing well to coat every piece.

• 6

  Spread the chicken and vegetables out on the prepared baking sheet in a single layer.

• 7

  Roast in the oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for several minutes before slicing it into strips to serve with the roasted vegetables.