NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Finely mince the garlic clove and roughly chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, cubed vegetables, olive oil, minced garlic, herbs, salt, and pepper.

• 5

  Toss the ingredients thoroughly until everything is evenly coated in the oil and herb mixture.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, leaving space between pieces for air circulation.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.