NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Asparagus

1 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, cubed sweet potatoes, asparagus, and cherry tomatoes in a single layer on the prepared baking sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried rosemary until well combined.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, using your hands or tongs to toss everything until evenly coated.

• 6

  Season the entire tray with the sea salt and black pepper.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.