NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup asparagus

1 clove garlic

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh 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 rimmed baking sheet with parchment paper.

• 2

  Cut the sweet potato into thin wedges and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the herb and oil mixture thoroughly over the chicken breast and place it on the prepared baking sheet.

• 5

  Toss the sweet potato wedges and asparagus with the remaining olive oil and arrange them in a single layer around the chicken.

• 6

  Slice the lemon into thin rounds and place them directly on top of the chicken and vegetables for infused flavor.

• 7

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