NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

0.5 tbsp olive oil

1 cup asparagus

1 tbsp lemon juice

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and place them on the baking sheet.

• 3

  Toss the sweet potatoes with 0.5 tablespoon of olive oil, 0.125 teaspoon of sea salt, and 0.125 teaspoon of black pepper.

• 4

  Roast the sweet potatoes for 15 minutes, then add the asparagus to the same sheet, tossing with a tiny bit of the remaining oil.

• 5

  While vegetables roast, season the chicken breast on both sides with garlic powder, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and immediately drizzle with fresh lemon juice to deglaze the pan slightly and coat the meat.

• 9

  Plate the crispy chicken alongside the roasted sweet potatoes and asparagus, drizzling any remaining pan juices over the top.