NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and trim the woody ends off the asparagus.

• 3

  Place the chicken breast on one side of the pan and rub with half of the olive oil, garlic powder, sea salt, and black pepper.

• 4

  Toss the diced sweet potatoes with the remaining olive oil, rosemary, and thyme on the other side of the pan.

• 5

  Roast the chicken and sweet potatoes for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus to the center, and sprinkle the lemon zest over the chicken.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Drizzle the fresh lemon juice over the chicken and vegetables before serving hot.