NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

1 cup asparagus

1 medium sweet potato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin wedges and trim the tough ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the olive oil, dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 4

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

• 5

  Brush the herb oil mixture generously over the chicken and toss the vegetables until they are evenly coated.

• 6

  Squeeze the juice from the lemon half over the chicken and vegetables for a bright citrus note.

• 7

  Roast in the oven for 22 to 25 minutes until the chicken is cooked through and the potatoes are crispy and golden.