NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into uniform wedges and toss them in a bowl with half of the olive oil, the smoked paprika, and half of the sea salt and black pepper.

• 3

  Arrange the wedges in a single layer on the baking sheet and roast for 25 to 30 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, season the chicken breast with garlic powder, fresh rosemary, and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the asparagus to the skillet during the final 5 minutes of the chicken's cooking time, sautéing until they are bright green and tender-crisp.

• 7

  Serve the crispy sweet potato wedges immediately alongside the sliced herb chicken and sautéed asparagus.