NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 medium Sweet potato

1 cup Carrots

0.25 cup Red onion

0.5 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 and dice the sweet potato and carrots into uniform 1-inch cubes, and roughly chop the red onion.

• 3

  Mince the garlic clove and set aside.

• 4

  In a large bowl, combine the chicken breast, sweet potato cubes, carrots, and onion.

• 5

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

• 6

  Toss all ingredients together until the chicken and vegetables are evenly coated with the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not crowded.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.