1. Preheat the oven to 200°C.
2. Dice the carrot and sweet potato into uniform cubes and toss them with olive oil, minced garlic, and dried rosemary; spread evenly on a baking tray and roast for 25 minutes until the chicken is fully cooked and the vegetables are tender.
3. Meanwhile, mix in the peas.
4. Once everything is ready, combine all ingredients and serve for a hearty and balanced adult-friendly lunch.

Summary:
A nourishing blend of lean chicken and seasonal vegetables, perfect for a satisfying lunch.

Storing Options:
Store leftovers in an airtight container in the refrigerator for up to 48 hours; reheat gently.

Possible Side Effects/Allergies:
Contains chicken and garlic; please verify that ingredients meet your dietary needs.