NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.5 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh thyme

1 tsp fresh rosemary

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash the sweet potato and cut it into even wedges; trim the woody ends off the asparagus.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, and rosemary.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce slightly to coat.

• 6

  Sprinkle the sea salt and black pepper evenly over all ingredients.

• 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 tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.