NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup asparagus

2 cloves 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Slice the half lemon into thin rounds and lay them directly on top of the chicken and the sweet potatoes to infuse them with bright flavor.

• 7

  Toss the vegetables gently with your hands or tongs to ensure they are well-coated in the oil and seasonings.

• 8

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