NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into 1/2-inch thick wedges and trim the tough, woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or clean hands to ensure everything is evenly coated.

• 6

  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 fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.