NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  Place the chicken breast and the diced vegetables onto the prepared sheet pan.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Toss everything together with your hands or tongs until well-coated, then spread into a single layer.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy and flavorful.