NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 Lemon

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Trim any woody ends from the asparagus and cut the sweet potato into 1/2-inch cubes.

• 3

  In a small bowl, whisk together the juice of the lemon, minced garlic, chopped rosemary and thyme, a pinch of salt, and freshly ground black pepper.

• 4

  Place the chicken breast on a baking sheet lined with parchment paper. Pat the chicken dry with a paper towel, then brush half of the lemon-herb mixture over the chicken.

• 5

  In a separate bowl, toss the sweet potato cubes and asparagus with olive oil, the remaining lemon-herb mixture, and a sprinkle of salt and pepper.

• 6

  Arrange the vegetables around the chicken on the baking sheet, making sure they are in a single layer.

• 7

  Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

• 8

  For extra crispiness on the chicken, switch the oven to broil for the last 2-3 minutes, keeping a close eye to avoid burning.

• 9

  Remove from the oven and let it rest for a few minutes before serving. Enjoy your flavorful, balanced meal!