NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

2 tsp Olive Oil

1 medium Lemon

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, mix the olive oil, lemon juice (squeezed from the medium lemon), rosemary, thyme, garlic powder, salt, and pepper.

• 3

  Place the chicken breast in a shallow dish and coat it evenly with the lemon herb mixture. Allow it to marinate for at least 10 minutes.

• 4

  Meanwhile, peel (if desired) and chop the sweet potato into evenly sized cubes. Trim the asparagus ends.

• 5

  On a baking sheet, toss the sweet potatoes and asparagus with a light drizzle of olive oil, salt, and pepper.

• 6

  Place the marinated chicken on another baking tray or alongside the vegetables if space allows.

• 7

  Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly browned.

• 8

  Bake the chicken for 18-20 minutes or until it reaches an internal temperature of 165°F. For extra crispiness, you can broil the chicken for an additional 2-3 minutes at the end.

• 9

  Plate the chicken with a serving of roasted sweet potatoes and asparagus. Garnish with extra lemon wedges if desired and serve warm.