NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup asparagus

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your 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

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, sweet potato cubes, and asparagus.

• 5

  Drizzle with olive oil and lemon juice, then sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it to crisp up.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.