NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the sweet potato into thin wedges and trim the woody ends off the asparagus.

• 3

  Toss the sweet potato wedges with half of the olive oil and a pinch of salt and pepper, then spread them on the baking sheet.

• 4

  Roast the sweet potatoes for 10 minutes, then add the asparagus to the sheet, drizzling with a little more oil and the minced garlic.

• 5

  While the vegetables roast for another 12-15 minutes, season the chicken breast with rosemary, thyme, salt, and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  Squeeze the fresh lemon juice over the chicken in the pan during the last minute of cooking to deglaze and add brightness.

• 8

  Plate the chicken alongside the roasted asparagus and golden sweet potato wedges, drizzling any remaining pan juices over the top.