NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato and slice the carrots into half-inch rounds.

• 3

  In a medium bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the salt, and half of the pepper.

• 4

  Season the chicken breast with the remaining olive oil, salt, pepper, chopped rosemary, thyme, and minced garlic.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 6

  Move the vegetables to the side, place the chicken breast on the sheet, and roast for an additional 18-22 minutes until the chicken reaches an internal temperature of 165°F.

• 7

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

• 8

  Serve the sliced chicken alongside the tender, caramelized root vegetables.