Sheet Pan Chicken, Carrots, and Potatoes

Preheat your oven to 425°F (220°C).

First, cut 2 pounds of gold potatoes into quarters. Coat them with 1 teaspoon of avocado oil and a sprinkle of salt and pepper. Add the seasoned potatoes to a greased baking pan.

Next, cut and peel 1 pound of carrots. Coat them in the same manner as the potatoes, adding 2 teaspoons of balsamic vinegar. Add the carrots to the same baking pan as the potatoes.

Bake the vegetables for 10 minutes.

While the vegetables are baking, prepare 2 chicken breasts.

After 10 minutes, add the chicken breasts to the baking pan. Pour the following mixture over the chicken: 1 teaspoon of avocado oil, 2 1/2 tablespoons of balsamic vinegar, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper.

Continue to bake for 30 minutes, ensuring to check the internal temperature of the chicken for doneness.

For a crispy finish, broil the dish at the end.