NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Start by peeling and cutting the sweet potato into 1-inch cubes. Toss them with half the olive oil, a pinch of salt and pepper, then spread out on a baking sheet.

• 3

  Trim the asparagus ends and toss them lightly with a drizzle of olive oil, salt, and pepper. Add them to the baking sheet with the sweet potatoes.

• 4

  In a small bowl, mix the lemon juice, remaining olive oil, chopped rosemary, and thyme. Season lightly with salt and pepper.

• 5

  Place the 4-ounce chicken breast on a separate baking tray. Brush both sides of the chicken breast generously with the lemon herb mixture.

• 6

  Place both trays in the oven. Roast the sweet potatoes and asparagus for about 20-25 minutes until tender and slightly crispy. Roast the chicken for 18-20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

• 7

  Once cooked, let the chicken rest for a few minutes before slicing. Plate the sliced chicken alongside the roasted sweet potatoes and crispy asparagus.

• 8

  Serve hot, and enjoy a delicious, balanced dinner!