NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

200g Sweet Potato, cubed

1/4 cup Nonfat Plain Greek Yogurt

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary and Thyme

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potatoes, then place them in a pot of boiling water and cook for 15-20 minutes until very tender.

• 3

  While potatoes boil, pat the chicken thighs dry with a paper towel and rub with olive oil, dried rosemary, thyme, salt, and pepper.

• 4

  Place the seasoned chicken and the trimmed asparagus on the prepared baking sheet.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 6

  Drain the sweet potatoes and return them to the pot; add the Greek yogurt and mash until smooth and creamy.

• 7

  Plate the herb chicken alongside a generous scoop of mashed sweet potatoes and the roasted asparagus.