NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium lemon

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus

0.5 medium sweet potato

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Finely mince the fresh rosemary, thyme, and garlic clove.

• 4

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

• 5

  Add the chicken breast, sweet potato cubes, and asparagus to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken has enough space to allow the skin to crisp.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat remains juicy.