NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

0.5 medium sweet potato

1 cup asparagus

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 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 snap the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes and asparagus on the remaining space.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the vegetables slightly to ensure they are well coated.

• 6

  Sprinkle the sea salt and black pepper evenly over the entire tray.

• 7

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

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep the meat juicy and flavorful.