NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh lemon juice

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 ramekin, whisk together the extra virgin olive oil, lemon zest, lemon juice, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and the sweet potato wedges on the other side.

• 5

  Brush the chicken and the sweet potatoes with two-thirds of the lemon-herb oil mixture, ensuring the potatoes are evenly coated for maximum crispness.

• 6

  Roast in the center of the oven for 15 minutes, then briefly remove the pan to add the asparagus to the middle section.

• 7

  Drizzle the remaining herb oil over the asparagus and return the pan to the oven for another 10-12 minutes.

• 8

  Check that the chicken has reached an internal temperature of 165°F and the sweet potatoes are fork-tender and golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing against the grain to maintain juiciness, then serve alongside the roasted vegetables.