NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium gold potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash and peel the potato and carrots, then chop the potato into 1-inch cubes and slice the carrots into half-inch thick rounds.

• 3

  Mince the garlic clove finely.

• 4

  Place the chicken breast, potato cubes, and carrot rounds into a large mixing bowl.

• 5

  Drizzle with the extra virgin olive oil and add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it to roast evenly.

• 8

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

• 9

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

• 10

  Serve the sliced chicken alongside the roasted vegetables while warm.