NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 whole lemon

1 cup asparagus

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into half-inch wedges and trim the woody ends off the asparagus.

• 3

  Finely mince the garlic, rosemary, and thyme.

• 4

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

• 5

  Rub the herb mixture evenly over the chicken breast until well coated.

• 6

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

• 7

  Drizzle the remaining olive oil over the vegetables and toss gently to coat.

• 8

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

• 9

  Squeeze the fresh lemon juice over the chicken and vegetables just before serving.