Potatoes with roasted carrots and chicken breast.

1 Wash the potatoes thoroughly under running water and put them in boiling, lightly salted water in a pot. Boil until tender for about 30 minutes.

2) Marinate the chicken breast in a marinade of fresh thyme, garlic, a little olive oil and a pinch of salt.

3. peel and thoroughly wash the carrot. Then cut it into 4 parts. Mix the carrots with rosemary or thyme and a little olive oil.

4 Set the oven to 200°C. Line a baking sheet in the oven with baking paper and arrange the carrots on it. Wrap the chicken breast in baking paper or a sleeve and place on the baking sheet.

5. bake the meat and vegetables for about 30 minutes. To check if the meat is ready put a dry stick in the center. If it is dry when removed, it means that the meat is ready.

6. wash fresh spinach leaves under running water and dry. After drying, transfer to the plate on which the dish will be served.

7. take the carrots and chicken out of the oven and place them on the plate together with the potatoes.

8.Sprinkle the whole dish with roasted sunflower seeds.