NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp olive oil

0.5 whole lemon

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into half-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato cubes, and asparagus on the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice from the lemon half over the top.

• 5

  Season everything evenly with the fresh rosemary, sea salt, black pepper, and garlic powder.

• 6

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

  Add the cherry tomatoes to the pan during the last 5 minutes of roasting until they just begin to burst.

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.