NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even cooking.

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potato, and carrots.

• 5

  Drizzle the olive oil over the mixture and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 8

  Place in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetables.