NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 whole lemon

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 small sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash the sweet potato and cut it into 1-inch cubes, then trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce slightly to ensure an even coating.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.