NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.75 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the sweet potato into even wedges, toss with 0.25 tbsp of olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

• 3

  In a small bowl, whisk together the smoked paprika, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Brush the chicken breast with 0.25 tbsp of olive oil and coat all sides thoroughly with the smoky herb seasoning.

• 5

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Toss the asparagus with the remaining 0.25 tbsp of olive oil and grill for 4-5 minutes until bright green and crisp-tender.

• 7

  Allow the chicken to rest for 5 minutes before serving alongside the roasted sweet potato wedges and grilled asparagus.