NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 whole lemon

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

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

• 3

  Pat the chicken breast completely dry with paper towels to ensure the surface gets crispy during roasting.

• 4

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

• 5

  Place the chicken, sweet potatoes, and asparagus on the prepared baking sheet in a single layer.

• 6

  Drizzle the herb oil mixture over the chicken and vegetables, then season everything with sea salt and black pepper.

• 7

  Squeeze the juice from the half lemon over the tray and place the squeezed lemon hull on the sheet for extra aroma.

• 8

  Roast for 20 to 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 to ensure it stays juicy.