NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh 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

  Wash the sweet potato and cut it into thin wedges; trim the woody ends off the asparagus spears.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast, sweet potato wedges, and asparagus on the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Zest half of the lemon over the tray and toss the vegetables lightly to ensure they are evenly coated.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden and tender.

• 8

  Remove from the oven and squeeze the juice from the lemon half over the entire dish before serving hot.