NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup cremini mushrooms

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1-inch thick wedges or cubes.

• 3

  Clean the cremini mushrooms with a damp cloth and slice them into halves or quarters depending on size.

• 4

  Mince the garlic clove finely.

• 5

  In a large bowl, toss the sweet potato wedges, mushrooms, and minced garlic with 0.5 tablespoon of olive oil, the dried rosemary, and half of the sea salt.

• 6

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 7

  Rub the chicken breast with the remaining 0.5 tablespoon of olive oil and season both sides with the remaining sea salt and the black pepper.

• 8

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

• 9

  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 sweet potatoes are fork-tender.

• 10

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.