Prep Time: 20 minutes
Cook Time: 50 minutes
2 - small onions
2 - large carrots
1 - large sweet potato cut in quarters
4 - cloves garlic
3‐4 tablespoons - olive tapenade
1.5‐2 lbs - chicken breasts
Cut carrots and sweet potato into quarters on the horizontal. Cut one onion in ¼ and toss all the vegetables with oil and salt. Place the vegetables on an oiled roasting pan with 4 garlic cloves. Place in the oven and bake for 30 minutes or until the vegetables are soft.
While the vegetables are roasting, place chicken on the working surface. Rub olive tapenade and a bit of grape seed oil over each breast.
Once the vegetables are soft, place the chicken breasts on veggies and roast for 20 minutes or until internal temp reaches 170.