NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Carrots

1 tbsp 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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the sweet potato and carrots, then chop them into uniform 1-inch cubes to ensure they roast evenly.

• 3

  Place the chicken breast, sweet potato cubes, and carrots in a large mixing bowl.

• 4

  Add the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to the bowl.

• 5

  Toss the ingredients thoroughly until the chicken and vegetables are well-coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, giving the chicken space to brown.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it remains juicy, then serve with the roasted vegetables.