NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Sweet potato

1 cup Asparagus

0.25 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

0.5 whole Lemon

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

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, dried rosemary, dried thyme, minced garlic, sea salt, pepper, and the zest of the lemon.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing them well to ensure everything is evenly coated.

• 6

  Roast in the oven for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are golden and tender.

• 7

  Remove from the oven and squeeze the juice from the lemon half over the entire tray before serving hot.