NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup sweet potato

0.5 cup carrots

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice them into uniform 1/2-inch cubes to ensure they cook at the same rate.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the diced sweet potatoes and carrots.

• 4

  Mince the garlic clove finely and distribute it over the chicken and the vegetable medley.

• 5

  Drizzle the extra virgin olive oil over all components on the tray, then sprinkle evenly with sea salt, black pepper, rosemary, and thyme.

• 6

  Use your hands or tongs to toss the vegetables in the oil and spices, and turn the chicken to coat both sides thoroughly.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in.