NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Carrots

0.5 cup Sweet potato

1 tbsp Extra virgin 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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and chop the carrots into 1-inch rounds and dice the sweet potato into 1-inch cubes.

• 3

  In a large bowl, toss the carrots and sweet potatoes 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 one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, chopped rosemary, and the rest of the salt and pepper.

• 6

  Place the chicken breast on the other side of the baking sheet.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and caramelized.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.