NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 medium Sweet potato

1 cup Asparagus

0.5 medium Lemon

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice.

• 4

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

• 5

  Brush the lemon-herb oil mixture generously over the chicken and toss the vegetables to coat thoroughly.

• 6

  Roast for 22-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

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