NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup asparagus

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, and the juice from the lemon half.

• 4

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

• 5

  Drizzle the herb and lemon oil mixture evenly over the chicken and vegetables, then season everything with sea salt and black pepper.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.