NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then chop 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, chopped sweet potato, and carrots.

• 5

  Add the olive oil, rosemary, thyme, sea salt, black pepper, and minced garlic to the bowl, tossing thoroughly until everything is well-coated.

• 6

  Spread the chicken and vegetables onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 7

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

• 8

  Remove from the oven and immediately drizzle with the fresh lemon juice to brighten the flavors before serving.