NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup red potato

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the red potato into half-inch cubes and slice the carrots into rounds to ensure they cook evenly with the chicken.

• 3

  In a large bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast, cubed potatoes, and sliced carrots to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.

• 5

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

• 6

  Bake for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.