NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

1 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°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into one-inch cubes, then slice the carrots into half-inch thick rounds.

• 3

  Mince the garlic clove finely and place it in a large mixing bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 4

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

• 5

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes to give them a head start.

• 6

  While the vegetables roast, pat the chicken breast dry and lightly season it with any remaining herb oil from the mixing bowl.

• 7

  Remove the baking sheet from the oven, push the vegetables to the sides to create space, and place the chicken breast in the center.

• 8

  Return the pan to the oven and roast for an additional 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.

• 9

  Allow the chicken to rest for 5 minutes on a cutting board before slicing it against the grain and serving with the roasted vegetables.