NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

0.5 whole lemon

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them directly on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start on becoming perfectly golden.

• 4

  While the potatoes roast, mince the garlic and whisk it in a small bowl with the remaining olive oil, rosemary, thyme, and the juice from the lemon.

• 5

  Remove the sheet from the oven and move the potatoes to one side; place the chicken breast, trimmed asparagus, and cherry tomatoes on the other side.

• 6

  Brush the herb-garlic oil mixture generously over the chicken breast and toss the vegetables lightly to coat.

• 7

  Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.