Cut boneless and skinless chicken breast into small to medium size cubes.

Peel carrots. Cut one carrot into small cubes.

Finely grate one carrot. It must be finely grated so that it can make the sauce thick.

Cut button mushrooms into slices.

Cut cherry tomatoes into wedges.

Add the oil to a saute pan and heat over medium heat.

When the oil gets hot, add finely grated carrot and saute it while constantly stirring it. Saute it for a few minutes or until the carrot starts getting a pale orange color.

Add chicken cubes, and saute them with constant stirring until the outside of the chicken is no longer pink.

Add button mushrooms and carrot cubes to the chicken and saute it with constant stirring for a minute or two. The carrot cubes have to start becoming tender, but not completely fork tender.

Season it with dry thyme, dry sage, ground rosemary, salt and pepper. Stir it to combine.