NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, mix lemon juice, olive oil, mixed herbs, salt, and pepper. Reserve a small portion of this mixture for finishing.

• 3

  Place the chicken breast between plastic wrap and gently pound to an even thickness for uniform cooking. Rub the majority of the lemon herb mixture over the chicken.

• 4

  Arrange the chicken on a baking sheet lined with parchment paper.

• 5

  Wash and trim asparagus; place them on another baking sheet and toss with a light drizzle of olive oil, salt, and pepper.

• 6

  Peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, and spread out on a baking sheet.

• 7

  Place the chicken, asparagus, and sweet potato in the oven. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F (74°C) and the skin turns crispy. Roast asparagus for 12-15 minutes until tender and slightly charred, and sweet potato cubes for about 25 minutes until soft and caramelized.

• 8

  Once cooked, drizzle the reserved lemon herb mixture over the chicken for an extra burst of flavor.

• 9

  Plate the chicken with a side of roasted asparagus and sweet potato cubes. Serve warm and enjoy!